I love to collect and browse through cookbooks but very seldom prepare any dish using them! Strange, right? Years and years ago when I stayed in a hostel, I used to jot down recipes that seemed interesting or clip recipes from magazines, when I did not even have a stove to cook nor had I cooked anytime at that point! But that collection of recipes did come in handy when I first ventured into cooking. So anyway, the reason I brought that up was because I finally made a dish using a recipe from a book called "The Essentials Collection - Thai" by Leslie Mackley. The recipe was for Thai Fish Cakes using cod but since I don't enjoy fish, I substituted it with tofu. Followed the rest of the recipe to the tee. The use of green beans in this intrigued me. It added a nice crunch, apart from boosting the nutritional element in the dish.
1 14 oz pack extra firm tofu, drained and crumbled
1 tsp red curry paste
1 egg, beaten
1 tsp brown sugar
1 tbsp cornstarch
1/2 cup green beans, chopped fine
1 tbsp chopped fresh cilantro
salt to taste
4 tbsp oil for frying
Mix all the ingredients, except oil. Transfer to a bowl and chill for 30 minutes. Roll the mixture into balls, then flatten to make cakes/cutlets.
Heat oil in a skillet over a medium heat and cook the cutlets in batches, for about 3 minutes on each side or until golden brown & cooked through.
Garnish with lime wedges and serve on a bed of salad.