Thai fish cakes with pickled cucumber

Thai fish cakes, MMM now this is a lovely dish that only takes 15 minutes to prepare and only 12 minutes to cook. You will have dinner ready in no time. Fish is low in fat and calories, so everyone in the family will love it.

Ingredients (serves 4)

• 800g firm, white-fleshed fish fillets
• 1 clove garlic, crushed
• 2 small chillies, seeded, finely chopped
• 2 tbs chopped coriander
• 3 Lebanese cucumbers, halved lengthways
• 2 shallots, peeled, thinly sliced
• 1/4 cup (60ml) lime juice (about 1 lime)
• 1 tbs fish sauce
• 1 tbs brown sugar
• 1 cup coriander leaves
• 2 tbs vegetable oil
• Steamed jasmine or long-grain rice and lime wedges, to serve

Method

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.

(Source: Taste.com.au)