Thai fishcakes with sweet chilli sauce
Ingredients
- 100g skinless salmon fillet
- 100g skinless white fish fillet
- 175g prepared squid or cuttlefish
- 25g red chilli paste
- 4 lime leaves shredded
- 50g green beans trimmed and finely chopped
- 1 tbsp fish sauce
- 1 egg white
- 1 tbsp oyster sauce
- groundnut or vegetable oil for deep frying
- 5 tsp white rice vinegar
- 85g granulated sugar
- 3 fat red chillies
- ¼ cucumber diced
- 25g roasted peanuts chopped
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