Spicy Thai fishcakes

Method

1. In a large pestle and mortar pound together the chillies, shallot, coriander roots, lemon grass, lime zest, galangal, salt and ground pepper into a paste.

2. Add the cod and pound until sticky. Transfer the pounded mixture to a large bowl and mix in the green beans, lime leaves and fish sauce, kneading together well.

3. Using wetted hands shape the mixture into balls, then flatten out each ball into a disc about 1 cm thick.

4. Heat the vegetable oil in a wok or deep fat-fryer. Once hot add the fishcakes and deep-fry in batches over a moderate heat until golden on both sides. Remove using a slotted spoon and drain on kitchen paper.

5. Transfer to a serving plate, garnishing with the sliced cucumber, pineapple and tomatoes.

6. Mix together the sweet chilli sauce, thinly sliced cucumber wedges and crushed peanuts and serve as a dipping sauce.

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Ingredients

3 dried chillies
1 tbsp sliced shallots
1 tbsp shredded coriander roots
1 tbsp finely chopped lemon grass
1/2 tbsp grated lime zest
1/2 tbsp finely chopped galangal
2 tsp salt and fresh ground black pepper
400g cod fillet, skin removed and minced
200g green string beans, finely chopped
5 lime leaves, de-veined and finely shredded
Fish Sauce
vegetable oil, for deep-frying

To garnish:

Sliced cucumber
Sliced pineapple
sliced tomatoes

For the Dipping sauce:

sweet chilli sauce
Thinly sliced cucumber wedges
Crushed roasted peanuts

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