Thai Fishcakes With Sweet Chilli Sauce And Cucumber Relish

• 500 g white fish fillets, finely diced
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon cornflour (cornstarch)
• 1 egg
• 1/2 cup green beans, finely chopped
• 1/4 cup green onion, finely chopped
• vegetable oil, for deep-frying
• 1/2 cup sweet chili sauce
• 1/2 cup spicy cucumber relish

1. In a food processor, mince fish to a paste.
2. Add curry paste, fish sauce, cornflour and egg. Combine well.
3. Transfer to a bowl and mix in beans and onions.
4. Wet hands and shape mix into flat round cakes approximately 5cm in diameter and 1cm thick.
5. Deep-fry in vegetable oil until golden brown, about 5-7 minutes.
6. Drain on paper towel.
7. Serve with sweet chili sauce and cucumber relish.

red curry, fish sauce, cornflour, egg, green beans, green onion, vegetable oil, sweet chili sauce, cucumber relish

Taken from www.food.com/recipe/thai-fishcakes-with-sweet-chilli-sauce-and-cucumber-relish-268295 (may not work)