Thai fish cakes with cucumber relish

Name: thai fish cakes with cucumber relish
Total time: 30 min
Yield: 4
Ingredients: 250 gram cod fillet; 1 tablespoon Thai Red curry pasta; 2 tablespoon flour; 1 egg; 1 lime; 1 spring / forest onion; 1 hand coriander; 2 tablespoon White wine vinegar; 2 tablespoon sugar; 1 cucumber; 1 shallot; 1 Red pepper; frying oil

Tod man pla

Ingredients

Directions

Grind the fish fillet with the curry paste, flour and egg in a food processor.
Grate the zest of the lime over the mixture, add the spring onion and coriander and mix well.
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.
In the meantime, heat the vinegar and sugar to a low setting until the sugar has completely dissolved. Allow this vinegar mixture to cool.
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.
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.
Cut the rest of the lime into wedges. Serve the fish cakes hot with the cucumber relish and lime wedges.