Tilapia (2 lb)
Into a bowl, mix the tilapia,
Fish Sauce (1/2 Tbsp)
Granulated Sugar (1 Tbsp)
Green Beans (1 cup)
Kaffir Lime Leaves (2 Tbsp)
Fresh Thai Basil Leaves (1 cup)
. The fish has to be wet. If on the dry side mix in the
Roll the fish into a ball the size of a golf ball and flatten. Do not overcrowd your pan. These need room to puff up. So work in batches.
Vegetable Oil (to taste)
in a pan to cover the fish patties. Fry the fish until it has browned and then flip it. Cook until the other side has browned as well.
Remove the patties to a paper towel lined plate. The patties will deflate when you take them out of the pan.
For the dipping sauce, chop the
Cucumbers (1/2 cup)
Salted Peanuts (1/2 cup)
in a pan until fragrant. Then, process or roughly chop the peanuts.
For the dipping sauce, combine the cucumber,
Red Curry Paste (1/2 Tbsp)
, chopped peanuts and
Sweet Chili Sauce (1 cup)
. Serve and enjoy the fish cakes hot!