Fish cake, cucumber and carrots brunoise, rice vinegar dressing

Preparation time: 45 min

Preheat your friteuse at 375 °F

• Introduction

  Preheat the oven at 425°F Preheat the fryer at the highest temperature. Mince the longbeans. Mince the kaffir lime leaves very thinly. Cut eh carrot and cucumber in a very small dice.

• Preparation of roasted peanuts

  Bake the peanuts on a baking tray for 3-4 minutes and chop them with a food processor.

• Preparation of fish cakes

  In the food processor, chop the fish until you get a paste. Add in the curry paste, fishsauce, sugar, cornstarch and the egg. Mix well. Transfer into a bol and mix in the kaffir lime leaves and longbeans. Using two small spoons, form little patties and fry them in the deep fryer until golden.

• Sweet chili sauce preparation

  In a small pot, place the rice vinegar, the sugar, salt and chili. Bring it to a boil and add in the garlic, simmer for 5 minutes. Take ou of the heat and add in the cucumber, carrot and peanuts. Serve the fish cakes hots with the sweet chili sauce.