In a clean & Dry bowl - add diced beans, krachai (in the ginger family) & minced coriander & Kaffir Lime leaves.
Add the white fish flesh in a food processor. Pulse.
Now add 2 dash of fish sauce, cooked rice, the paste to your taste (tom yum or red curry) & pickled garlic.
Finally add one egg and pulse again.
This is the final result.
Add the mince to the beans mixture.
In a hot work - add oil. Fry the fish cakes in batched.
Serve it with cool & crunchy pickled cucumber and some sweet chilli sauce. Yummo.
- 500.0g Firm white flesh fish
- 1/2c Cooked Rice
- 1.0 Egg
- 200.0g Diced Beans
- 4.0gal Pickled Garlic
- 1.0 Krachai
- Corriander Leaves
- Kafir Lime leave
- Fish Sauce to Taste
- Red Curry Paste / Tom Yum Paste to taste