Instructions. Mix the curry paste with a splash of water and add the fish. Mix and massage well. Blend in a food processor along with ginger, sugar, turmeric and fish sauce. Place mixture in a bowl and add lime leaves and beans. Moisten your hands in water and mould into equal sized fish cakes about 30g (1oz) in weight.. Break the salmon into small flakes, removing any bones and skin. Put into a bowl with the mashed potatoes, melted butter herbs, salt and some black pepper Mix together well. Shape the mixture into 8 rounds about 2.5 cm (1 in) thick, cover with cling film and chill for 20 minutes. Meanwhile, whisk all the ingredients for the dressing together.

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Save this Thai fish cakes with green beans (Tod man pla) recipe and more from Rick Stein's Fruits of the Sea to your own online collection at EatYourBooks.com. Toggle navigation. EYB;... Cut green leaves very finely. Blend fish, egg, red chillie, brown sugar, lime juice, coriander (with stalks), red chilli paste, fish sauce, lime leaves, only blend for half a minute, In a bowl add the mixture, add a little bit of salt and the green beans, roll into disks and add to shallow oil. Fry until brown. Simple dipping Sauce.