Curried Fish Cakes
1/2 kg boneless fish steak ,minced
1/4 kg winged beans or French beans, finely chopped
1 egg, beaten
1/4 cup chopped shallots
1/4 cup chopped garlic
1/4 cup chopped lemon grass
1/2 tablespoon chopped coriander root
1/2 tablespoon chopped galanga root
1 tablespoon chopped krachai root
1/2 teaspoon peppercorns
1/2 teaspoon grated kaffir lime rind
1 tablespoon shrimp paste
5 to 10 dried chillies, seeded, soaked and shredded
1/2 tablespoon salt
1 cup vegetable oil
Pound or grind together the shallots, garlic, lemon grass, coriander root, galanga root, krachai root, peppercorns, grated kaffir lime rind, shredded dried chillies, salt and shrimp paste to a fine paste. Put the minced fish in an electric blender and blend in the curry mixture. Add the beaten egg. Pour the curried fish mixture into a large bowl. Mix in the chopped beans. Make flat, round fish cakes. Use about 1 spoonful of the fish mixture at a time. Heat the oil in a frying pan and deep fry the fish cakes until golden brown. Serve with cucumber dressing.
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