Oven-baked Thai fish cakes with cucumber salad

Ingredients

For 1 serving

• Cod170 g
• Egg whites1
• Red curry paste15 g
• Green beans50 g
• Cornstarch1 tablespoon
• Fish sauce1 teaspoon
• Cucumber120 g
• Rice vinegar1 tablespoon
• Jasmine rice60 g
• Peanut oil1 teaspoon
• Saltto taste

Contains: nuts, eggs, shellfish, fish,

In season: June – September

Method

1. Heat the oven to 200 °C (fan) and line a baking tray with baking paper. Rinse the jasmine rice, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover, turn to the lowest heat and cook for 12 minutes; leave to rest covered.
2. Meanwhile pat the cod dry, removing any bones, and blend it with the egg white, red curry paste, cornflour and fish sauce to a firm paste.
3. Trim the green beans, chop them very finely and work them into the mixture.
4. With wet hands shape 6 flattened patties, place them on the tray, brush with the groundnut oil and bake for 15 minutes, turning halfway, until golden and firm.
5. Meanwhile wash the cucumber, slice it thinly and dress with the rice vinegar.
6. Serve the fishcakes with the rice and cucumber.