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Thai fish cakes with a honey and cucumber dip

Thai fish cakes with a honey and cucumber dip comes together with Thai Fish Sauce, Palm Sugar, Groundnut Oil For Shallow Frying, Rice Wine Vinegar, and Clear Honey. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 1 tsp
• 3 tbsp
• 2 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste.

2. 2

   Remove and, with damp hands, take a piece about the size of a walnut.

3. 3

   Roll it into a ball and then flatten it to a thin disc.

4. 4

   Lay on a floured plate.

5. 5

   Repeat until all the mixture has been used.

6. 6

   Refrigerate until ready to cook.

7. 7

   For the dip, beat together the vinegar, honey, two tablespoons of water, the lime juice and fish sauce.

8. 8

   Taste and adjust the honey and lime juice to get it sweeter or sourer, however you want it.

9. 9

   Add the cucumber, carrot, shallot and chilli.

10. 10

    Heat the groundnut oil in a frying pan and cook the fish cakes until golden-brown all over – this should take a couple of minutes on either side.

11. 11

    Serve on a banana leaf with the sauce in a dish to one side. Garnish with the lamb’s lettuce.