Salad

• 2 tbsp Coriander (fresh, finely chopped)
• 120 g Beans
• 2 whole Small Thai Red Chillies (chopped finely)
• 1 cup Basil leaves (fresh)
• 1 cup Mint leaves (loosely packed)
• 100 g Bean Sprouts

Fish Cakes

• 450 g Fish Fillets (Boned and Skinned)
• 2 tbsp Red Curry Paste
• 2 whole Fresh Kaffir Lime Leaves
• 160 g Green Onions (chopped coarsley)
• 1 tbsp Fish Sauce
• 3 tbsp Lemon Juice
• 400 ml Peanut Oil (for deep frying)

Instructions

• 1. Cut fish into small pieces, blend or process fish with curry paste, lime leaves, onion, fish sauce and 1 tbs juice until mixture forms a smooth paste.
• 2. Combine fish mixture in medium bowl with coriander, beans and chilli. Roll heaped tablespoons of the fish mixture into balls, then flatten into cake shapes.
• 3. Heat oil in work or large saucepan; deep-fry cakes in batches, until browned lightly and cooked through. Drain on absorbent paper. Alternative cooking method: Bake on baking paper in oven 200c, turning once for 20 minutes.
• 4. Place basil, mint, sprouts and remaining juice in medium bowl; toss gently to combine. Serve salad on fish cakes.