Red Curry Fishcakes

Fish cakes in Thailand are extremely good. In fact, most of the food in Thailand is good. The problem is the amount of sugar they use and how much is fried. Here's an alternative recipe for fishcakes that you make in about 10 minutes.

2 servings.

You need:

300 gram fillet of cod, catfish, haddock, whiting or similar
80 grams of shrimp
4 tbsp red curry
1 handful of green beans, thinly sliced
1 tbsp chopped sweet basil (Thai)
1 tbsp chopped coriander
3 tablespoons fish sauce (Thai)
2 egg whites
5-6 kaffir lime leaves, chopped or crushed
1 teaspoon real chili powder (which you can buy here)

Cut the fish into smaller pieces and put it in the food processor together with the prawns.

Run them until it's a nice mix, but don't run it for too long.

isp saw the egg whites lightly.

Put it in together with the fish sauce and stir until it is just well mixed. Then add curry puree, fish sauce, kaffir leaves, green beans and chilli. Mix it well by hand.

Shape the cakes into approx. equal size.

I choose to fry them in grapeseed oil on medium heat, which does not give off any particular flavor. Fry them until they turn golden and turn them over. Do not overcook, then they will be dry and boring. Serve with potatoes or sweet potato puree and sweet chili sauce.