Fish cakes with spicy cucumber salad
( MAKES 20-24 )
Photo by Tam West
These can be a bit messy, so serve in a little bamboo boat with a wooden cocktail fork or use small side plates.
For the fish cakes
For the spicy cucumber salad
- Place the beans, capsicum, chilli and garlic in a food processor and process until roughly chopped. Add the fish and process for 10 seconds until roughly chopped. Add the lemon zest, fish sauce, coconut milk and egg and process until just combined. Taste for seasoning, then place in a bowl, cover and refrigerate to allow the mixture to firm up and the flavours to mingle, about 1 hour.
- Heat a large frying pan over medium-low heat. Add 1 tablespoon oil and when hot, drop 6-8 spoonfuls of fish cake mixture into the pan and cook for about 3 minutes, turning once. Remove to a serving plate. Repeat with the remaining mixture.
- Serve fish cakes with spicy cucumber salad.
- To make spicy cucumber salad, place all ingredients in a bowl, mix well, cover and place in the fridge until ready to use.
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