Back to 4 servings Fish cakes 1 pound firm white fish fillets (such as cod, tilapia or catfish), skinless and boneless, roughly chopped; fresh is best 2 tablespoons red curry paste, adjust to taste 1 egg 1 tablespoon fish sauce 1 teaspoon sugar 6 kaffir lime leaves, stems removed, very finely sliced 0.33 cup long beans or green beans, thinly sliced into rounds 1 tablespoon cornstarch or tapioca starch, optional, to help bind neutral oil (vegetable or canola), for frying, about 2 cups Cucumber relish 1 medium cucumber, quartered lengthwise and thinly sliced 3 shallots, thinly sliced 2 fresh red chilies, thinly sliced 3 tablespoons white vinegar 2 tablespoons sugar 0.5 teaspoon salt 3 tablespoons water 2 tablespoons roasted peanuts, roughly crushed To serve fresh cilantro sprigs, to garnish
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1 Step 1: Make the cucumber relish first: dissolve the sugar in the warm vinegar with the salt and water, let cool, then pour over the cucumber, shallots and chilies. Scatter the crushed peanuts on top and leave at room temperature.2 Step 2: Pat the fish very dry. Process it in a food processor until smooth and slightly sticky, then add the red curry paste, egg, fish sauce, sugar and cornstarch if using. Process until smooth and elastic, about 1 to 2 minutes.3 Step 3: Scrape the paste into a bowl. Fold in the lime leaves and bean rounds by hand, then pick up the mixture and throw it back into the bowl firmly about 10 times to make it springy. If it is too soft, chill for 15 minutes.4 Step 4: Wet your hands with cold water and shape the paste into about 12 patties, roughly 2 to 2.5 inches wide and 1/2 inch thick.5 Step 5: Pour about 2 inches of oil into a wok or deep skillet and bring it to 340-350°F (171-177°C). Working in batches of 4 or 5 so the pan isn't overcrowded, lower in the patties and cook each side for roughly 3 minutes. They're ready when the exterior turns deep golden and the center is firm and opaque white.6 Step 6: Drain the fish cakes on paper towels and keep warm while you fry the remaining batches. Garnish with cilantro and serve immediately with the cucumber relish.getsaucepan.com/r/c2f2a21c-03c8-5aba-9453-32fa23568fea
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