Thai fish cakes

Ok the flavours from this dish are going to blow your mind! It is relatively simple to make. Yes I know, you will need some special ingredients. But you won't regret it! These fish cakes are soooo good! Remember to squeeze a bit of fresh lime juice just before eating. It's like travelling to Thailand without the fly time.

Ingredients:

- 1¼ lb firm white fish (snapper or something similar)

- ½ cup cut green beans (can be frozen or snake beans)

- 10 lime leaves

- 2½ tbsp red Thai curry paste

- 2 tbsp fish sauce

- 1½ tsp sugar

- 1 egg

Directions:

Slice green beans as thin as you can. I usually use frozen green beans and just defrost them under a bit of warm water. Place it into a fairly large bowl. Remove the stem of the lime leaves by folding the leaf in half and pulling back the stem. Then fold the leaves in half and slice into thin strands. (I use scissors, as I find this easier)

Scrape the fish fillet with a metal spoon, or of course you can use a food processor. But I find a metal spoon does the trick. Scrape away from the tail end of the fish fillet. Then add all seasonings with the egg in the large bowl with the beans, lime leaves and fish.

Start mixing, (I use my hand as I find it easier to break down the curry paste). It will take a while to break down the curry paste but keep mixing until it is well incorporated. Once you think you have it well combined, take some in your hand and slap the mixture back in the bowl. Do this about 10 times. This process creates a good texture. At this point the mixture should be quite tacky.

Use a shallow pan with a good amount of vegetable oil. Enough to cover the bottom of the pan entirely. Then drop in a bout 2 tbsp worth of the fish cake and flatten it to speed up the cooking process. Keep your heat on medium high heat.

Cook on the one side for a few minutes until golden brown, then flip. Once both sides are golden brown you are ready to serve with a squeeze of lime!