FISH CAKES
400 g Cod; (skinned, boned and
; roughly shredded)
1 tb Nam pla
1 tb Red curry paste
50 g Valor beans; finely chopped
; (2oz)
1 ts Muscavado sugar
2 tb Coriander; chopped
Grated zest and juice of 1
-lime
1 md Size egg
1/2 ts Salt
100 ml Oil; (3 1/2fl oz)

For sauce, heat the oil in a pan and fry the ail, chilli and salad
onions.

Add the bread, nam pla and water and simmer for 2 transactions.

When coolheaded, add the linden, coriander and cuke.

Place the cod, nam pla, curry spread, beans, cabbage, coriander and lime in a
food processor and process until the fish is reduced to a thick spread.

Remove from the processor and mix with the egg and saltiness. Form into flat
patties 4cm (2 inches) in diameter.

Heat a frying pan with oil and fry the fish cakes 1 1/2 minutes each side.
Serve immediately with the chilly sauce.