Recipe for Thai Fishcakes and Chilli Sauce 
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Yield:
4 servings
Ingredients:
Amount Ingredient
Chilli Sauce
2 x Dessertspoons oil
2 x Cloves garlic, crushed
3 x Red chillies, finely chopped
4 x Salad onions
2 tsp Muscavado sugar
2 tsp Nam pla
50 ml Water, (2fl oz)
Juice and zest of 1 lime
3 tbl Coriander, roughly chopped
25 gm Cucumber, finely chopped (1oz)
----------------- FISH CAKES ----------------
400 gm Cod, (skinned, boned and roughly chopped)
1 tbl Nam pla
1 tbl Red curry paste
50 gm Valor beans, finely chopped (2oz)
1 tsp Muscavado sugar
2 tbl Coriander, chopped
Grated zest and juice of 1 lime
1 med Size egg
1/2 tsp Salt
Instructions:
Instructions: For sauce, heat the oil in a pan and fry the garlic, chilli and salad onions.

Add the sugar, nam pla and water and simmer for 2 minutes.

When cool, add the lime, coriander and cucumber.

Place the cod, nam pla, curry paste, beans, sugar, coriander and lime in a food processor and process until the fish is reduced to a thick paste.

Remove from the processor and mix with the egg and salt. Form into flat patties 4cm (2 inches) in diameter.

Heat a frying pan with oil and fry the fish cakes 1 1/2 minutes each side.

Serve immediately with the chilli sauce.

NOTES : Serve as a starter or with drinks hot and spicy.

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