Thai fishcakes with dipping sauce

One of the best things about visiting Thailand is the food, and these fishcakes are very delicious and so easy to make. You can accompany them with some mashed sweet potatoes or rice, yummy.

Ingredients

500g red fish fillets, roughly chopped
1 bunch fresh coriander, washed
3 small red chillies, seeds removed, finely chopped
150g green beans, cut into 1cm pieces
2 tablespoons fish sauce
1 1/2 tablespoons brown sugar
finely grated rind and juice of 2 lemons
1 egg white
vegetable oil to deep-fry

Dipping sauce

1/2 cup sweet chilli sauce
1 tablespoon fish sauce

Method

Process fish fillets in a food processor until finely chopped. Transfer to a large bowl. Cover and set aside.
Finely chop coriander root, and 2cm of stalks and leaves. Add chillies, beans, fish sauce, 2 teaspoons brown sugar, lemon rind, 2 tablespoons lemon juice, eggwhite and half the coriander to the fish.
Mix ingredients until well-combined.
Shape tablespoons of mixture into balls, then flatten into small patties. Place oil into a fry pan and heat over medium heat.
When hot, add fishcakes, cooking in batches for 3 to 4 minutes each side until golden. Remove fishcakes from the pan when they are golden and cooked through. Drain on paper towels.
To make dipping sauce: Place sweet chilli sauce, remaining lemon juice, fish sauce, remaining brown sugar, and coriander in a bowl. Stir until well-combined. Serve with fishcakes.

(Source: taste.com)