These crispy, spicy fish cake fritters are so fun to eat! They are perfectly sized for a shared appetizer or for the fingers of little children. We made them less spicy for the preschool-set, but feel free to adjust to your fiery tastebuds’ delight. The long beans add a bit of extra texture to the fritters, and the cucumber relish infuses each bite with sweetness, tanginess, spiciness, and crunch!
Notes: Since the heat and saltiness of curry pastes and fish sauce can vary a lot from brand to brand, I recommend frying a little tester patty to see how it tastes and then adjusting the seasonings to your liking. Start with the smaller amounts and then ratchet up from there.
Long beans are found in Asian grocery stores, but you can substitute green beans if you can’t find them. Fish paste is found at the seafood counter or frozen section of Asian grocery stores. If you can’t source already prepared fish paste, you can make your own at home. Buy any firm white fish fillet – grind it up in a food processor or blender with 1-2 ice cubes until you have a fine paste.
Time: 30 minutes
Serves: 4-6 as an appetizer
1 lb fish paste¾ cup long beans, chopped into small pieces3 tablespoons makrut lime leaves, thinly sliced1-2 tablespoons red curry paste, to taste2 teaspoons brown sugar1 egg lightly beaten2 teaspoons fish sauce or more to tasteOil for frying
Cucumber Relish (see recipe below)