Name: Fish cakes with cucumber and mint salsa
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 8 servings
Cuisine: Fish/Seafood
Ingredients: 375.00 g fish white flesh, fillets; 20.00 ml fish sauce; 10.00 ml sugar; 40.00 ml fresh coriander chopped; 5.00 ml paprika; 5.00 ml lime zest only; 2.00 garlic cloves, crushed; 10.00 ml fresh ginger grated; 3.00 spring onion chopped; 125.00 g green beans finely chopped; 50.00 ml flour cake , for coating; 20.00 ml sugar; 1.00 cucumber deseeded, finely chopped; 1.00 red pepper small, finely chopped; 20.00 ml fresh mint chopped; 20.00 ml lime juice; 1.00 onion small, sliced; 5.00 ml salt; 5.00 ml black pepper freshly ground

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Ingredients (19)

fish cakes: small carrot, finely grated

375.00 g	fish — white flesh, fillets
20.00 ml	fish sauce
10.00 ml	sugar
40.00 ml	fresh coriander — chopped
5.00 ml	paprika
5.00 ml	lime — zest only
2.00	garlic — cloves, crushed
10.00 ml	fresh ginger — grated
3.00	spring onion — chopped
125.00 g	green beans — finely chopped
50.00 ml	flour — cake , for coating

cucumber and mint salsa: white vinegar

20.00 ml	sugar
1.00	cucumber — deseeded, finely chopped
1.00	red pepper — small, finely chopped
20.00 ml	fresh mint — chopped
20.00 ml	lime juice
1.00	onion — small, sliced
5.00 ml	salt
5.00 ml	black pepper — freshly ground

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Method:

Fish cakes: Press the grated carrot to
remove most of the liquid. Blend the fish,
fish sauce, sugar, coriander, paprika,
lime peel, garlic, ginger and spring
onions in a food processor until just
mixed.
Spoon the mixture into a large
mixing bowl and mix in the carrot and
beans.
Shape the mixture into 8 large or 24 small balls and roll them in the flour.
Heat the oil in a pan over moderate heat
and fry the fish cakes for 6-8 minutes or
until brown and done.
Turn frequently.

Salsa: Blend the vinegar and sugar,
stirring until the sugar has dissolved.
Add
the remaining ingredients and mix well.
Serve with the fish cakes.