Thai Cod Cakes With Cucumber Relish Recipe
Our circle of family and friends gather together several times a year for potluck dining and an evening of good company. Very often, our potlucks feature a specific cuisine, whether comfort food, Cuban dishes, Mexican night or anything else that strikes our fancy. Our most recent gathering was a Thai-themed potluck. Yay! My favorite!
I make Thai food all the time, but this time I decided to try a dish I’ve never made before. I was looking for something that would be kid-friendly finger food and not too spicy. Of course it needed to have my favorite Thai ingredients; fish sauce, kaffir lime, and cilantro. As per usual, I tweaked the recipe to suit my own tastes. Without further ado….
THAI COD CAKES WITH CUCUMBER RELISH
Making the Relish:
In a small saucepan, heat rice vinegar, sugar and water over medium low heat. Bring to a gentle boil until sugar has dissolved. Remove from heat and set aside to cool. Peel cucumber, slice lengthwise, remove seeds and grate through largest holes on a cheese grater.
In a small bowl, mix cucumber, minced garlic, grater ginger, and minced shallots. Pour cooled vinegar over ingredients, cover and set aside.
Making the Cod Cakes:
Slice kaffir lime leaves into thin strips and set aside. In a food processor mix eggs, cod chunks and curry paste. Pulse until a smooth paste forms. Transfer ingredients from processor into a medium bowl. Add fish sauce, sugar, cornstarch, sliced kaffir lime leaves and green beans. Mix thoroughly and shape into small balls.
Heat vegetable oil in a deep fryer to 375º. Fry the cod cakes, approximately 4 to 5 at a time, for 5 minutes per batch. Remove from fryer and drain on paper towels. Serve warm with cucumber relish on the side.
THINGS WE USED TO MAKE THIS RECIPE