Thai style fish cakes

This is another recipe from Anne Riggs’s Tapas, meze & other bites to share.

125g of white fish (I used merlan/whiting)

150g prawns

100g grated coconut

1 chili

a couple of spring onions

some coriander

1 tablespoon of Thai red curry paste

salt and pepper

optional: an egg

dipping sauce

125ml rice wine vinegar

100g sugar

1 chilli

1 carrot and about 3cm cucumber finely chopped

Start off with the dipping sauce. Put the rice wine vinegar and the sugar into a pot and heat gently until the sugar is resolved. Simmer it until it thickens slightly. Remove from the heat and add the chopped chilli, carrot and cucumber. Leave it to cool. The vegetables will soften slightly in the sauce.

I used a food processor to blitz the fish, prawns, coconut, chilli, Thai curry paste, spring onions and the coriander. I found the mixture a bit odd – it was oozing water when it was squeezed but it didn’t seem to be sticking together, so a added half an egg to bind it.

Divide the mixture into eight portions and fry in a little oil for about 2-3 minutes on each side.

We ate these with the dipping sauce and a large salad.