Bart of olphens thai fish cakes with chili sauce

Name: bart of olphens thai fish cakes with chili sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 500 g fresh cod fillet in pieces; 1,5 el red curry paste; 2 cm fresh ginger grated; 2 el fish sauce; 8 twig fresh coriander; 1 Red pepper in pieces, removed seed lists; 1 medium sized egg; 2 toe garlic; 1 lime grated squeezed; 2 el bread crumbs; 75 g fresh haricots verts ends removed, finely cut; 2 bunch onion in thin rings; 3 el fresh coriander finely chopped; 1 liter peanut oil; 4 el sweet chilli sauce to dip

Bart van Olphens Thai fish fillets of cod fillet, red curry paste, ginger, fish sauce, coriander, red pepper, garlic, haricots and sweet chilli sauce

Ingredients

Kitchen Stuff

1 food processor

Directions

Mix the cod, red curry paste, ginger, fish sauce, coriander, red pepper, egg, garlic, lime juice, half of the lime zest and breadcrumbs in a food processor to make a smooth paste.
Mix the still raw haricots verts, half of the spring onion and half of the coriander through the mixture.
Make with your hands flat cookies of the mixture with a diameter of about 10 centimeters and a thickness of 1 cm.
Heat a layer of peanut oil in a deep frying pan. The exact amount of oil depends on the diameter of your frying pan, so count so much that your cookies will soon be half.
Carefully place the cookies in the pan and fry until golden brown on both sides for 3-5 minutes. Remove them from the pan with a slotted spoon and drain on kitchen paper.
Sprinkle the cookies with the rest of the spring onion, coriander and the remaining lime zest.
Serve the cookies with sweet chilli sauce and possibly with some wedges of lime.