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Thai fishcakes served with Thai cucumber salad


Thai fishcakes served with Thai cucumber salad Recipe

Ingredients:
  • 500g/1lb 2oz fish fillets ( whitingpollockcoley
  • red pepper
  • 2 red chillies, chopped
  • 2 tbsp coriander
  • 3 spring onions
  • 2 cloves garlic
  • 1 stalk lemongrass
  • 1 tbsp fish sauce
  • 125ml/4fl oz coconut milk
  • 1 whole egg
  • 125g/4oz green beans
  • vegetable oil
  • 2 cucumbers
  • 35g/1oz caster sugar
  • 50ml/2fl oz rice vinegar
  • 2 hot chillies, finely diced
  • 2 shallots
  • 2 tbsp chopped coriander
  • 40g/1oz roasted peanuts
  • tbsp nam pla ( fish sauce
Directions:
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