Ingredients
For the fish cakes
-
454 g
white fish cut into small pieces
-
1
egg lightly beaten
-
80 g french beans thinly sliced
-
3
kaffir lime leaves, thinly sliced
-
2 tsp chilli flakes
-
1 spring onion, thinly sliced
-
2 tbsps coriander, chopped
-
2 tbsps
red Thai curry paste
-
1 tbsp
fish sauce
-
1 tbsp
lime juice
-
oil for frying
Directions:
1. Mix everything for the cakes in a large bowl by hand until sticky.
2. Form into small 3 inch diameter cakes.
3. Fry in oil until golden brown on both sides.
Cucumber Dipping Sauce
-
60 ml
water
-
2 tbsps
white vinegar
-
2 tbsps
sugar
-
1/2
cucumber, seeded and sliced
-
1
chilli pepper, thinly sliced, or 2 tsp chilli flakes
-
1 spring onion, thinly sliced
-
1 tbsp
coriander. chopped
-
1 tbsp cashews
Directions:
1. Heat the water, vinegar and sugar in a sauce pan until the sugar dissolves.
2. Allow the vinegar mixture to cool.
3. Mix everything.
Note: I've
calculated the Weight Watcher's points for this recipe myself. You might
like to double check before you track. I'm not responsible for any
weight gain other than my own!!
I occasionally modify recipes after the original post is published: if so I'll make that clear.
