Fast thai fish cakes with chili sauce

Cut the coriander coarsely. Remove the red pepper stalk. Halve lengthwise and remove the seed lists. Cut the flesh into pieces.

Peel the ginger. Remove the stalk of the haricots verts, halve and grind together with the ginger, red pepper and coriander in the food processor.

Also add the shrimp and fish sauce. Halve the lime, squeeze out half of the lime above and grind in 30 seconds. to a coarse puree.

Add half of the flour to the fish mixture and form 20 balls with moist hands. Press this flat into biscuits 1 cm thick and roll through the rest of the flower.

Heat the oil in a skillet and bake the cookies for 2 minutes. Turn halfway. Scoop out of the pan with a slotted spoon and drain on kitchen paper.

Cut the other half of the lime into wedges. Serve the fish cakes with the lime wedges and chilli sauce. Yummy! .