Fish Cakes

Simple, elegant and familiar. This is cocktail food de rigeur in my part of the world. A word of caution: they will go a bit rubbery when they cool so waft them in front of your guests when they are hot off the grill. Serve with something hot and sour like cucumber relish. Fish Monger 1Kg Flake or any other cheap white-fleshed fish (NOT Nile Perch) Green Grocer 300g Snake Beans Lime Juice Dry Store 300g Red Curry Paste 3-4 Eggs Equipment Food processor Method

• Finely slice the beans
• Make the fish into a paste. You may need to add some of the liquid ingredients to help the food processor out a bit. Oh, and don't fill up the processor to much or you'll have a nightmare on your hands. Do the fish in 4 or 5 batches and tip it into a bowl.
• Mix in the rest of the ingredients well.
• Add lime juice and fish sauce to taste (oooh gross). No, don't taste it raw, drop a spoonful into a pot of boiling water to cook it.
• Cook on a barbecue grill

Notes This stuff is really sticky. The best way to deal with it is to have wet hands. When cooking, have a bowl of water and the bowl of mixture beside each other. Dip your hands into the water and then grab some mixture, shape it roughly and slap it onto the sizzling hot grill. Repeat.