Thai Fishless Fishcake

• 425 g cannellini beans
• 1 large spring onion, chopped
• 1/4 cup chopped fresh coriander
• 2 teaspoons Thai red curry paste
• 1 dried kaffir lime leaf, crumbled
• 1 tablespoon gram flour
• 2 tablespoons olive oil
• For the dipping sauce
• 1 red pepper
• 1/2 teaspoon dried chili pepper flakes
• 1 tablespoon apple liqueur
• 1 teaspoon rice vinegar

1. Remove skin from pepper using a peeler, halve, seed and chop.
2. Put in a pan with other sauce ingredients and simmer for 15 minutes Season and puree if desired put to one side
3. Drain beans and rinse well. Pat dry and process with all other ingredients to a chunky puree.
4. Divide mix in four and form burger shapes. Roll in flour and fry in the oil until golden.
5. Serve with lime wedges and the pepper sauce.

cannellini beans, spring onion, fresh coriander, red curry, lime leaf, gram flour, olive oil, dipping sauce, red pepper, dried chili pepper, apple liqueur, rice vinegar

Taken from www.food.com/recipe/thai-fishless-fishcake-192781 (may not work)