Tod man pla (Thai fish cakes)  If its Thai, it must be peters! 
Fish cakes:  

 450 g firm white fish fillets 
3 tablespoons corn flour or rice flour 
1 tablespoon fish sauce  
1 egg, beaten 
1/2 cup fresh coriander leaves 
3 teaspoons red curry paste or commercial paste 
1-2 teaspoons chopped red chilies, optional 
100 g green beans, very finely sliced
2 spring onions, finely chopped 
1/2 cup oil, for frying 
basic dipping sauce (or commercial sauce) 
 
dipping sauce: (sweet and sour cucumber sauce) 
 
50ml/2fl oz white wine vinegar 
100g/4oz caster sugar 
1Ā½tbsp water 
2 tsp thai fish sauce 
50g/2oz cucumber, diced very finely 
25g/1oz carrot, diced very finely 
25g/1oz onion, chopped very finely 
2 red bird's eye chilies, sliced thinly. 
 
Method: (for the sauce) 
 
1. Gently heat the vinegar, sugar and water in a small pan until the sugar has dissolved. 
2. Bring to the boil for 1 minute, then remove from the heat and leave to cool
3. Stir in the fish sauce, cucumber, carrot, onion and chilies. Pour into four small dipping saucers or ramekins and set aside. 
 
Method: (for the fish cakes) 
 
1. Place the fish in a food processor and process for 20 seconds or until smooth. Add the corn flour, fish sauce, beaten egg, coriander leaves, curry paste and chilies.  Process for 10 seconds or until well combined. 
2. Transfer the fish mixture to a large bowl. Add the sliced green beans and chopped spring onions and mix well. Using wet hands form two rounded tablespoons of the mixture at a time into flattish patties. 
3. Heat the oil in a heavy-based frying pan over medium heat. Cook 4 fish cakes at a time until they are dark golden brown on both sides. Drain on paper towels and serve immediately, with a dipping sauce.

 

 
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