Thai fish cakes with pickled cucumber

These Thai fish cakes taste so delicious that no-one will believe just how easy they are to prepare!

Recipe «Thai fish cakes with pickled cucumber» presented in category Recipes / Fish, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 800g white fish fillets, 1 clove garlic, crushed, 2 red birdseye chillies, seeded, finely chopped, 2 tbsp chopped coriander, 3 Lebanese cucumbers, halved lengthways , 2 shallots, peeled, thinly sliced, 1/4 cup lime juice, 1 tbsp fish sauce , 1 tbsp brown sugar, 1 cup coriander leaves, 2 tbsp vegetable oil, Steamed jasmine rice, to serve, Lime wedges, to serve.

Ingredients:

• 800g white fish fillets 
• 1 clove garlic, crushed 
• 2 red birdseye chillies, seeded, finely chopped 
• 2 tbsp chopped coriander 
• 3 Lebanese cucumbers, halved lengthways 
• 2 shallots, peeled, thinly sliced 
• 1/4 cup lime juice 
• 1 tbsp fish sauce 
• 1 tbsp brown sugar 
• 1 cup coriander leaves 
• 2 tbsp vegetable oil 
• Steamed jasmine rice, to serve 
• Lime wedges, to serve 

Instructions

1. Process fish in a food processor until a coarse paste forms. Transfer to a large bowl. Add garlic, 1 chopped chilli and chopped coriander, then season to taste with salt and pepper. Shape heaped tablespoonfuls of mixture into 'cakes'.
2. Using a teaspoon, remove seeds from cucumbers. Discard seeds then slice cucumbers thinly on the diagonal. Place cucumbers, shallots, remaining chilli, lime juice, fish sauce and sugar in a bowl. Cover and refrigerate until ready to serve then gently stir in coriander leaves.
3. Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook fish cakes, in batches, for 2 minutes each side or until golden and cooked through. Drain on paper towels. Serve with pickled cucumber, steamed rice and lime wedges.