Coconut Curry Fish Cakes

Ingredients

• 400g white fish fillet (ground)
• 3 tbsp red curry paste (gluten-free)
• 1/4 cup coconut milk
• 1 egg
• 2 tbsp fish sauce (gluten-free)
• 1 tsp palm sugar
• 1/4 cup Thai basil (chopped)
• 2 tbsp long beans (finely sliced)
• 2 tbsp coconut oil
• salt to taste

Method

1. Mix ground fish, curry paste, coconut milk, and egg in a bowl.
2. Add fish sauce, palm sugar, basil, and long beans; stir until combined.
3. Shape into 8 small patties.
4. Heat coconut oil in a pan over medium-high heat.
5. Fry patties 3–4 minutes per side until golden and cooked through.
6. Serve warm with cucumber slices and sweet chili sauce.