for 24 pancakes
- 500 g fillet of white fish
- 100 g of beans or green beans meter
- 5 kaffir leaves
- 2 eggs
- 1 red chili
- 1 shallot
- ½ cucumber
- 1 tablespoon nuoc mam sauce
- 1 tablespoon of red curry paste
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 tablespoon of rice wine vinegar
- 12 cl of hot water
Chop the beans and chop very finely kaffir leaves (remove the center rib of the leaves of kaffir). Cut the fish fillet into cubes.
Mixed fish, curry paste, eggs and chopped kaffir leaves, the mixture must be uniform. Put it in a bowl and add chopped beans, sauce, fish sauce and mix.
Heat oil over high heat.
Shape into patties not too big so that the cooking is well blended and flatten slightly to make pancakes.
Put them in the oil and fry 3 minutes on each side, then remove them and drain them well on absorbent paper.
For the cucumber salad:
Cut the cucumber in 2 and finely chop the shallots and red chili.
For the vinaigrette in a bowl, put the sugar, salt, rice vinegar and the warm water and dilute the whole.
Put the cucumber and shallot in a bowl and pour the vinegrette then mix.