Thai Fish Cakes
	1 medium    red capsicum   2   red chillies   3 sticks    lemongrass   6   kaffir lime leaves   1   egg   150 ml    coconut cream   55 g    green beans, finely chopped   2 Tbs    red Thai curry paste   225 g    white fish fillets, skinned, coarsely chopped   225 g    squid, coarsely chopped   110 g    green prawns flesh, coarsely chopped     sunflower oil for frying     1 Chop capsicum, chillies, lemongrass and lime leaves finely. 2 Place all ingredients into food processor, except for the sunflower oil. 3 Process until combined, but do not blend until completely smooth, leave some consistency to it. 4 Then scoop out mixture and shallow fry cakes in 3mm of oil until golden brown on either side. Cool and freeze. 5 Defrost well before placing on oven tray and baking in 180°Coven for 5-10 minutes to heat right through.   Servings: 6 Yield: 12 fish cakes Ready in: 30 minutes   Copyright © 2006, The Gourmet Saint