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Thai fishcakes served with Thai cucumber salad (recipes)






Serves 4



Preparation time

overnight



Cooking time

10 to 30 mins

















Ingredients



For the fish cakes 500g/1lb 2oz fish fillets½ red pepper, chopped2 red chillies, chopped2 tbsp coriander 3 spring onions, finely chopped2 cloves garlic, chopped1 stalk lemongrass, tender part only, chopped1 tbsp fish sauce125ml/4fl oz coconut milk1 whole egg125g/4½oz green beans vegetable oil For the Thai cucumber salad2 cucumbers peeled, halved lengthways and de-seeded35g/1¼oz caster sugar50ml/2fl oz rice vinegar2 hot chillies, finely diced2 shallots, finely diced2 tbsp chopped coriander leaves40g/1½oz roasted peanuts, chopped½ tbsp nam pla (fish sauce)



Method



1. Cut the fish into small pieces. Place the pepper, chillies, coriander, spring onions, garlic, lemongrass and fish sauce into a food processor and blend to a paste. 2. Add the fish pieces to the paste and blend well. Mix to a smooth paste adding coconut milk and egg.3. Place the mixture in a bowl. Slice the beans finely into 3mm (1/8in) and stir into fish paste. Chill in refrigerator overnight or for at least two hours.4. Heat oil in a frying pan. Shape chilled paste into small patties with the help of a spoon. Fry in oil until crisp and brown, turning once. Drain on kitchen paper. 5. For the salad, cut the cucumber in to 5mm (¼in) slices 6. Dissolve the sugar in the vinegar and toss the cucumber slices in it. Fold in the chilli, shallot and coriander.7. Sprinkle with the peanuts and fish sauce just before serving.