fishcakes:
2 tins of tuna (drained, each tin 150 g)
40 g canned water chestnuts (blended)
10 ml olive oil
5 ml fish sauce
1½ tbsp spring onions (chopped)
1 tbsp coriander leaves (chopped)
1 tbsp thai red curry paste
3 tsp red chili (deseeded and minced)
1½ tsp ginger (minced)
1 tsp kaffir lime leaves (chopped)
1 egg
½ tsp salt
thai style vegetables:
150 g carrot (diced small)
120 g green zucchini (diced small)
60 g pak choy (diced small)
20 g honshimeji mushrooms (sliced)
10 g red chilli (deseeded, microdice)
1 tbsp thai basil (shredded)
1½ tsp shallots (minced)
1 tsp garlic (minced)
1 tsp rice bran oil
1 tsp fish sauce
½ tsp soy sauce
garnish:
20 g fresh coriander (chopped)
Pile the fish cakes on a serving platter and accompany with the vegetables in a bowl. Garnish the fishcakes with fresh coriander.