January 24, 2017
Curries, Snacks, Fish,
Snapper, Vegetables, Cucumber, Thai, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Entertaining, Game/Sports Day, Picnic, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Spicy more
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"From Recipes+ magazine September '16."
Put fish into a food processor and process until smooth and transfer to a large bowl and add the water, curry paste and fish sauce, mix well and then add beans, mix well to combine.
Using damp hands, shape mixture into 20 balls and chill for 10 minutes.
Heat oil in a large frying pan over moderate heat and cook fish cakes, in batches, for 2 minutes each side or until golden brown and cooked.
Transfer to a serving plate and serve with cucumber pickles.
For the Cucumber Pickles combine cucumber, onion, vinegar, sugar and chill in a bowl.
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