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You could serve these fish cakes as an appetiser with a sweet chili sauce dip, or make them a little larger, and accompany them with rice, pickled vegetables and some Peanut Sauce. SERVES 4 as a main meal Preparation Time: 15 Minutes |
| 1 lb firm white fish fillets, chopped | 1 tblsp chopped fresh coriander |
| 1 tblsp Thai fish sauce | 1 egg |
| 1 tblsp Red Thai Curry paste | 1 teasp brown sugar |
| 1 strip lime zest, very finely shredded | 1/2 teasp salt |
| Cooking oil |
Put the chopped fish in a blender with all the other ingredients apart from the cooking oil, and blend until smooth.
Divide the mixture into 16, roll each into a ball and flatten out into a small round. Heat the oil in a large frying pan and fry the fish cakes a few at a time until golden brown on each side. Lift out and drain on kitchen paper to remove any excess oil.
Serve at once.