Fish Cakes with Red Curry

Blend the fish with the egg, coriander and curry paste in a hand blender.

Put the mixture in a suitable bowl, add the spring onions and mix well.

Form 2 tbsp of the fish mixture at a time into a ball and flatten it a little.

Heat the vegetable oil in a preheated wok or frying pan until very hot.

Place a few fish cakes in the wok or skillet and fry for a few min until brown and cooked through.

Lift out with a wok turner and drain with absorbent kitchen roll. Keep warm while frying the remaining fish cakes.

Meanwhile, to make the cucumber salad, toss the cucumbers with the scallions, chilies, fish sauce, dried crab tails and lime juice.

Serve the leaf salad on the spot along with the warm fish cakes.

Buy jar in Chinese grocery stores or large supermarkets.

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