• 800g white-fleshed fish, skin and bones removed
• 4 Tbs red curry paste
• 2 eggs
• 1 Tbs fish sauce
• 1 tsp caster sugar
• 4 kaffir lime leaves, shredded finely

Dressing

• ¼ cup rice wine vinegar
• ¼ cup caster sugar
• ½ cup cold water
• 2cm piece ginger, finely grated
• 1 long fresh red chilli, split, seeds removed, sliced

Cucumber and Herb Salad

• 2 Lebanese cucumber, ribbons
• ½ cup mint leaves
• ½ cup coriander leaves
• ½ red onion, finely sliced

1. Place fish, curry paste, eggs, fish sauce, caster sugar and kaffir lime leaves into a blender and blend until smooth.
2. Open Sunbeam Pie Magic® lid and place 1 cup of fish mixture into each pie dish.
3. Close lid, turn on and cook for 12 – 15 mins.
4. Meanwhile, combine vinegar, sugar, and water in a small saucepan over low heat. Cook and stir for 3 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low; simmer, uncovered, for 10 minutes or until mixture thickens slightly. Transfer sauce to a heatproof serving bowl, add ginger and chilli.
5. Serve fish cakes, topped with cucumber & herb salad and dressing.