Spicy Thai Fish Cakes, 'Tod Man Pla'

Method for cucumber relish (Ajad)

Cook vinegar and sugar in small saucepan over low heat until the sugar dissolves. Let cool. In a small serving bowl put cucumbers, shallots and Thai chile. Pour vinegar mixture over that, then top with roasted peanuts.

Method for fish cakes

Cut the fish into small pieces, then grind it up in a food processor or pound it in a mortar and pestle. Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil). We used one whole egg plus one egg white (not the yolk of the second egg).

For spicier taste, add a bit more red curry paste.

Using your hands, knead the mixture until sticky enough to form it into a disc about 2 inches wide and 1/2 inch thick.

Heat oil in a wok or frying pan at medium heat. Add fishcakes and fry until golden brown on both sides. Remove with a slotted spoon and drain on paper towels.

Serve warm with steamed jasmine rice, and a dish of cucumber relish which is to be spooned over the fish cakes at the table.

Serve with freshly steamed jasmine rice. Using your spoon break off pieces of the fish cake and eat with rice and your cucumber relish. Enjoy!