Title: Fish Cakes with Cucumber Relish
Categories: More, Simply, Antony
Yield: 1 servings

450 g Cod; (1lb)
2 Spring onions
30 g Chopped coriander; (1oz)
1 ts Seasoning paste
1 ts Fresh lime juice
1 Red chilli; deseeded and
; chopped

--------------------------FOR THE SEASONING PASTE--------------------------
4 Stems of lemongrass
4 Red chillies
2 ts Galangal; peeled and chopped
4 Shallots
6 Cloves garlic
4 ts Coriander seeds; toasted and
-crushed
2 ts Cumin seeds; toasted and
-crushed
4 Kaffir lime leaves
2 ts Hot paprika

----------------------------FOR CUCUMBER RELISH----------------------------
225 g Rice vinegar; (8oz)
4 ts Sugar
4 Inch cucumber
2 Carrots
6 Finely sliced shallots
2 tb Ground roasted peanuts
2 Red chillies; finely sliced

To make the cucumber relish: Boil the vinegar and sugar, until the sugar
dissolves. Take down to a syrup (about 6 to 7 minutes). Quarter the
cucumber lenghways and de-seed and slice crossways finely. Halve the
carrots lengthways and slice crossways thoroughly. Add the carrot,
cucumber, shallots and chilli to the cold syrup and mix. Leave for 4 hours.
Add the peanuts just before serving.

For the seasoning blend all the ingredients to make a smooth paste.

Converted by MC_Buster.

Per serving: 770 Calories (kcal); 6g Total Fat; (6% calories from fat); 93g
Protein; 97g Carbohydrate; 193mg Cholesterol; 335mg Sodium Food Exchanges:
0 Grain(Starch); 11 Lean Meat; 13 Vegetable; 0 Fruit; 0 Fat; 2 Other
Carbohydrates

Converted by MM_Buster v2.0n.