Thai Fish Cakes

Serves 4

• 500g/1lb 2oz White fish – skinned, boned and chopped
• 2 tbsp red Thai curry paste
• finely grated rind of 1 lime
• 1 tbls soy sauce
• 1 medium egg
• 3 tbsp fresh chopped coriander
• 1 large red chilli – seeded and finely chopped
• 6 spring onions – trimmed and finely chopped
• 2 tbsp oil
• coriander leaves and lime wedges to garnish

Place the fish, curry paste, lime rind, soy sauce and egg in a food processor. Blend until well mixed put not completely smooth.

Stir in the coriander, chilli and spring onions. Shape into 16 cakes with lightly wetted hands. Chill for 20 mins.

Heat the oil in a frying pan. Fry the cakes in batches for 5 mins turning once, until golden brown and cooked through. Drain on kitchen paper and set aside to keep warm until all are cooked.

Garnish with coriander and lime wedges.

Serve with Potato Wedges (see my miscellaneous section) and

Black Bean Sauce (see my Thai Crab Cakes recipe)

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