THAI CURRIED FISH CAKES

THAI CURRIED FISH CAKES

(THOT MAN PLA)

½ kg boneless fish steak, minced

1/4 kg winged beans or French beans, finely chopped

1 egg, beaten

1/4 cup shallots, chopped

1/4 cup garlic, chopped

1/4 cup lemon grass, chopped

½ tbsp coriander roots, chopped

½ tbsp galanga root, chopped

1 tbsp krachai root, chopped

½ tsp peppercorns

½ tsp kaffir-lime rind, grated

1 tbsp shrimp paste

5 - 10 dried chillies, seeded, soaked and shredded

½ tbsp salt

1 cup vegetable oil

1. 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.

2. Put the minced fish in an electric blender and blend in the curry mixture into a large bowl.

3. Mix in the chopped beans.

4. Make flat, round fish cakes. Use about 1 spoonful of the fish mixture at a time.

5. Heat the oil in a frying pan, and deep-fry the fish-cakes until golden brown.