Spicy Thai Fish Cakes

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Ingredients

1 lb white fish filet
1 red or green chile pepper, de-seeded and finely chopped
2 spring onions, chopped finely
2 tablespoons coriander leaves, and roots chopped finely
1 tablespoon fish sauce
1 tablespoon kaffir lime leaf powder
1/2 tablespoon red curry paste (more if you want to add spice)
Oil for frying
Flour for dredging

Method

Pulse all ingredients in a food processor until mixed but not overly minced. Shape into small fish cakes, dredge in flour. Deep fry in hot oil until nicely browned on all sides. Drain on paper towels. Serve very HOT with a Thai dipping sauce. Also see our other recipe for Thai fishcakes.

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