Ingredients
- 500 grams boneless red snapper fish fillets (chopped, skinless)
- 100 grams green string beans (cut into smaller pieces)
- 1 carrot, finely chopped
- 2 garlic cloves, finely chopped
- 1 piece (1/2 cm) fresh gingerroot (finely chopped)
- 1 lemongrass, very finely chopped (the white part only)
- 2 tablespoons sweet chili sauce
- Coriander (1 bunch, finely chopped)
- Basil (1 bunch, finely chopped)
- 1 tablespoon caster sugar
- Fish sauce (10 drops)
- Kaffir lime leaves (2 leaves, finely chopped)
- 1 1/2 cups all-purpose flour (plain, for dusting)
- Oil (if frying)
How to Make
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Step 1: Put the fish into a food processor and process for 3 minutes, or until you have even chunks. (do not over process as these cakes should have a bit of texture).
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Step 2: Transfer the fish to a bowl and add the chopped beans, lemongrass, sweet chilli sauce, coriander, basil, sugar, fish sauce, and kaffir lime leaves and mix together thoroughly.
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Step 3: Taking 1 tablespoon of mixture at a time,hand roll each tanlespoon into a neat ball. Flatten ball slightly with the palm of your hand and place on a tray. Repeat with the rest of the remaining mixture.
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Step 4: You should have approx 16 balls in total. (Depending on what size you want).
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Step 5: Cover with plastic wrap and refrigerate 1- 2 hours.
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Step 6: Remove the cakes and toss the cakes in the flour lightly dusting them.
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Step 7: Place some oil in a fry pan and heat oil to very hot. Fry the cakes in batches, for about three minutes each, or until golden and crispy. Drain on paper towels.
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Step 8: Serve with extra sweet chilli sauce or tartare sauce.
We hope you enjoy this recipe!
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