Delicious meaty fish cakes dripped all over with Payst's Spicy Burnt Sauce.
- 1 bottle of Payst's Spicy Burnt Sauce.
- 500g white fish (We used Basa)
- 3tbsp red curry paste (we used Payst's thai red curry paste)
- 1tbsp fish sauce
- 1tbsp lime juice
- 1 egg
- 6-8 green beans
- 1tbsp coriander
Get out your white fish and debone if needed, and remove any skin. Cut into pieces and add to blender.
Add in your coriander, red curry paste, egg and a squeeze of lime and blend until a patty consistency.
Chop your green beans finely and add to the mixture and mix in.
Make 4-6 cakes with your hands, depending on the size you want them.
Heat up a pan with plenty of oil, enough for a deep fry or at a minimum shallow fry.
Add your cakes when the oil is hot, cook for 2-3 minutes each side until golden brown and cooked through.
Serve up with wedges of lime and then dose or dip with Payst's Spicy Burnt Sauce. The combination is perfect.