Deep-fried fish patties

Thot man pla

Quantity	Ingredient
500g	fine-fleshed fish fillets, skin and bones removed, (see Note)
or 400g	fish fillets and 100 g shelled and deveined prawns, chilled until very cold
3 tablespoons	Red curry paste II
100g	snakebeans or stringless green beans, chopped into fine rings
8 leaves	asian sweet basil, chopped, (optional)
4	kaffir lime leaves, finely sliced, (optional)
	vegetable oil, for deep-frying

Quantity	Ingredient
2	small lebanese cucumbers
2	medium-sized chillies, seeded and sliced
1 1/2 tablespoons	sugar
3 tablespoons	rice vinegar
1 tablespoon	water
1 tablespoon	roughly crushed roasted peanuts
	coriander leaves, for garnish

Flake the fish and chop the prawns finely (if you are using them) then pound them to a fine paste in a mortar, adding the curry paste and pounding it in well. The mixture then needs to be very well amalgamated and thoroughly kneaded until it is smooth and elastic – a good way to do this is to beat it in an electric mixer with a dough hook or hooks. Now add the beans, basil and kaffir lime leaves and mix in. Refrigerate for an hour – this will make the fish cakes less rubbery.
Remove from the refrigerator. Lift out 1 tablespoon of mixture and roll it into a ball. Grease your hands and flatten each ball in your fingers into a disk-shape about 5 cm in diameter. Heat sufficient oil to medium hot and drop in the fish cakes a few at a time and deep-fry over medium heat until brown. Drain and serve accompanied by a small bowl of cucumber relish.
To make the relish, cut the cucumbers into four lengthwise and remove seeds but do not peel. Slice them across into thin slices and place in a bowl with the chillies. Combine the sugar, vinegar and water and heat together until the sugar has dissolved. Cool and pour over the cucumber. Spoon into small sauce bowls, scatter some roasted peanuts over the top and garnish with a coriander leaf.