Tasty Thai fish cakes with a sweet and spicy Thai dipping sauce.
Blend the fish, egg, Schwartz Thai 7 Spice Seasoning and the Schwartz Kaffir Lime Leaves to an even paste in a food processor.
Put the paste into a bowl, add the fish sauce, sugar, cornflour and green beans, stir well and then shape into small cakes, around 5cm diameter and 1 cm thick.
Heat the oil in a wok or deep frying pan over a medium heat and fry the cakes in small batches for 5-6 minutes, turning occasionally until evenly cooked through.
To make the sweet dipping sauce, boil the water, vinegar, sugar and Salt for 10 minutes. Add the Schwartz Thai 7 Spice Seasoning, spring onions, Schwartz Mild Chilli Powder and the creamed coconut. Allow to cool.
Drain the cakes on kitchen paper. Set aside and keep warm.
Serve the fish cakes as a starter with the dipping sauce.