Thai fish cakes with cucumber dip

Name: thai fish cakes with cucumber dip
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: cucumber; 1 Red onion; 2 el salted peanuts; 3 bunch onion; 4 el Thai sweet chili sauce; 2 el rice vinegar; 400 g fresh haddock; 70 g Bumbu spice red curry; 1 el cornstarch; 1 medium sized egg; 100 ml peanut oil

Fish cakes of haddock with boemboe and salad of cucumber, sweet chili sauce, rice vinegar and peanuts.

Ingredients

Kitchen Stuff

1 food processor
1 paper towel

Directions

Cut the cucumber lengthwise in half, remove the seed list and cut into cubes of ½ x ½ cm (brunoise). Slice the onion very finely.
Finely chop the peanuts and cut the spring onion into rings. In a bowl, mix the cucumber with the onion, chili sauce, rice vinegar and peanuts.
Put the haddock, boemboe, cornstarch and the egg in the food processor and grind. Put in a bowl and mix the spring onions with a spoon.
Form 4 balls per person with moist hands and press them down a little.
Heat the oil in a pan and fry the fish cakes in 2 portions in 5 min. Per serving golden brown and cooked. Turn halfway.
Let leak on kitchen paper and place on a dish. Serve with the cucumber dip.