Easy recipe Thai Fish Cakes Recipe

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one quarter cup white vinegar (Recipes by ingridients vinegar) one third cup white sugar one/about two Lebanese, cucumber (Recipes by ingridients cucumber) deseeded, finely chopped one long red, chilli (Recipes by ingridients chilli) deseeded, finely chopped about two teaspoons fish sauce (Recipes by ingridients sauce) about two tablespoons roasted peanuts, finely choppedStep one Make dipping sauce: Combine one/about two cup cold water, vinegar (Recipes by ingridients vinegar) and sugar in a small saucepan over low heat. Cooking, stirring, for four minutes or until sugar is dissolved. Bring to a simmer. Thai Fish Cakes Recipe. Cook for about five minutes or until slightly syrupy. Remove from heat. Add, cucumber (Recipes by ingridients cucumber) , chilli (Recipes by ingridients chilli) fish sauce (Recipes by ingridients sauce) and peanuts. Stir to combine. Set aside to cool. Step about two Grease and line a large baking tray. Place fish, curry, paste (Recipes by ingridients paste) fish, sauce (Recipes by ingridients sauce) egg and sugar in a food processor. Process until well combined. Transfer to a bowl. Add beans (Recipes by ingridients beans) and kaffir. lime (Recipes by ingridients lime) Stir to combine. Step three Using about two tablespoons of mixture at a time, shape mixture into sixteen about twocm-thick patties. Place on prepared tray. Cover and refrigerate for one hour, if time permits. Step four One-third fill a wok with oil. Heat over medium heat until hot. Cook fish cakes, in batches, turning, for about five minutes or until golden and cooked through. Serve with dipping. sauce (Recipes by ingridients sauce) .