Thai Fish Cakes

Fish Cakes:

• 500g firm white fish fillets (flake or ling), bones removed, coarsely chopped
• 3 kaffir lime leaves, centre veins removed, finely shredded or 2 tbsps finely grated lime peel
• ½ tsp CSR Coconut Sugar
• 3 tbsp fresh coriander, coarsely chopped
• 1 tbsp fish sauce
• 3 tsp Thai style red curry paste
• 2 spring onions, finely chopped
• 6 (about 30g) green beans, thinly sliced
• Peanut oil, to shallow-fry

Chilli Dipping Sauce:

• ¼ cup CSR Coconut Sugar
• 2 tbs boiling water
• ¼ cup fresh lime juice
• 2 tbsp fish sauce
• 1 small red birds eye chillies deseeded, finely chopped (add more if you like spicy food)
• 1 tbs chopped fresh coriander

To Serve:

• 2 medium carrots, peeled and cut in batons
• 1 small Lebanese cucumber, cut in thin slices
• 1 spring onion, sliced

1. First, make the chilli dipping sauce. In a medium heat proof bowl, add the CSR Coconut Sugar and the boiling water. Stir until the sugar has dissolved. Add the lime juice, fish sauce, chilli, and coriander. Stir to combine. Check the seasoning and adjust to your taste. The sauce should be a balance of sweet, sour and salty with a kick of chilli.
2. Place fish in the bowl of a food processor and process until chopped to a smooth paste.
3. Add the flavourings, including the shredded lime leaves, CSR Coconut Sugar , coriander, fish sauce, curry paste, and process until just combined.
4. Transfer the seasoned fish mixture to a bowl. Add the beans and sliced spring onion, then stir to combine.
5. Dip your hands in cold water before shaping the fish mixture into flat patties about 5-6cm across. Place on a plate.
6. Add enough peanut oil to cover the base of a large frying pan about 1cm deep. Heat over a medium high heat. Add half the patties and cook for 2-3 mins on each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining patties, reheating the pan between batches.
7. Arrange the fishcakes on a serving plate and scatter with sliced spring onion. Serve immediately with chilli dipping sauce, carrot and cucumber.