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Vickie de Vries
Thai fish cakes with cucumber relish
Tod man pla
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Ingredients
Directions
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Grind the fish fillet with the curry paste, flour and egg in a food processor.
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Grate the zest of the lime over the mixture, add the spring onion and coriander and mix well.
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Roll about 16 balls of the mixture with moist hands and press them flat. Place the balls on a dish, cover with foil and put in the refrigerator for about 30 minutes.
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In the meantime, heat the vinegar and sugar to a low setting until the sugar has completely dissolved. Allow this vinegar mixture to cool.
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Cut the cucumber into thin slices. Mix the cucumber, shallot and red pepper and pour the cooled vinegar over it. Season with salt and pepper and stir well.
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Heat a layer of oil to 170ºC in a wok or deep fryer. Fry the fishcakes in crisps and golden browns for about 5 minutes. Drain on kitchen paper.
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Cut the rest of the lime into wedges. Serve the fish cakes hot with the cucumber relish and lime wedges.
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Nutrition
220Calories
Sodium0% DV0g
Fat18% DV12g
Protein28% DV14g
Carbs4% DV12g
Fiber0% DV0g
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