Tod Mun Pla (Thai Fish Cakes) from Closet Cooking
(makes 4 appetizer sized servings or 2 light meal sized servings)

Ingredients:
1 pound white fish (cut into small pieces)
1 egg (lightly beaten)
1/2 cup long beans (thinly sliced)
3 kaffir lime leaves (thinly sliced)
1 birds eye chili (thinly sliced)
1 green onion (thinly sliced)
2 tablespoons cilantro (chopped)
2 tablespoons Thai red curry paste
1 tablespoon fish sauce
1 tablespoon lime juice
peanut oil for frying

Directions:
1. Mix everything for the cakes in a large bowl by hand until sticky.
2. Form into small 3 inch diameter cakes.
3. Fry in oil until golden brown on both sides.


Cucumber Dipping Sauce

Ingredients:
1/4 cup water
2 tablespoons white vinegar
2 tablespoons sugar
1/2 cucumber (seeded and sliced)
1 birds eye chili (thinly sliced)
1 green onion (thinly sliced)
1 tablespoon cilantro (chopped)
1 tablespoon peanuts (roasted and finely chopped)

Directions:
1. Heat the water, vinegar and sugar in a sauce pan until the sugar dissolves.
2. Allow the vinegar mixture to cool.
3. Mix everything.