A delightful Thai-inspired appetizer featuring shrimp and fish patties paired with a tangy cucumber dipping sauce.
Chop the onion and cilantro finely using a food processor.
Pulse the processor to avoid over-processing the cilantro, as it can become too mushy.
Process the cod until it forms a paste, then process the shrimp until coarsely chopped.
Leave some texture in the shrimp for a better bite in the patties.
Combine the processed seafood, onion, cilantro, and chopped green beans in a mixing bowl.
Mix thoroughly to ensure even distribution of ingredients.
In a small bowl, mix the cornstarch, fish sauce, curry paste, egg, and sugar. Add this mixture to the seafood mixture and combine well.
Ensure the mixture is sticky enough to hold its shape when forming patties.
Heat oil in a frying pan over medium heat. Form small patties using a tablespoon and fry until golden on both sides.
Do not overcrowd the pan to ensure even cooking.
Slice the cucumber into thin quarters and chop the shallot and chili finely. Combine in a small bowl.
Remove the seeds from the chili for a milder sauce.
Boil the water, rice vinegar, and sugar in a small saucepan until the sugar dissolves. Pour over the vegetables and refrigerate.
Allow the sauce to cool completely before serving for the best flavor.
Serve the patties hot with the cucumber dipping sauce, garnished with peanuts.
Sprinkle some extra chopped cilantro on top for a fresh presentation.
