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Thai Fish Cakes

Makes: 12 servings

Ingredients:

For the Fish Cake:
1 lb. firm white fish fillets, such as halibut, minced
6 Chinese long beansor 24 green beans cut into 1/8-inch pieces
1/4 cup chopped cilantro
3 kaffir lime leaves, minced
1 Tbsp. prepared red curry paste
eggs
1 tsp. cornstarch
1 tsp. sugar
1/4 tsp. salt

For the Salad:
1/4 cup thinly sliced English cucumber
3 Tbsps. rice vinegar
1 Tbsp. chili sauce
2 Tbsps. thinly sliced shallots
1 Tbsp. cilantro leaves
1-1/2 tsps. sugar
1/8 tsp. salt
vegetable oil
1/4 cup unsalted peanuts

Instructions:

1. Combine fish cake ingredients in a bowl; mix well with fingers. Roll 2 tablespoons of fish cake mixture into a ball. Flatten the balls to make 2-inch patties. Set aside.

2. Combine salad ingredients in a bowl. Refrigerate until ready to use.

3. Place a wok or wide nonstick skillet over medium-high heat. Pour oil into skillet to a depth of 1/4-inch. When oil is hot, add fish cake patties, a few at a time. Pan-fry, turning once, until golden brown, 2 to 3 minutes. Lift out with a slotted spoon and drain on paper towels.

4. Just before serving, add chopped peanuts over salad. Serve with fish cakes.

Adapted from Asian Favorites by Martin Yan (Ten Speed Press)
Copyright Yan Can Cook, Inc. 2006