These scrumptious Thai style fish cakes are really easy to prepare and cook. The delicious taste of fresh cod blended, together with Thai fish sauce and red curry paste and then fried to a golden brown, gives this fish cake recipe a rich and spicy taste

Ingredients

• 12oz fresh cod fillet (skinned)
• 1 tablespoon Thai fish sauce
• 1 garlic clove (crushed)
• 2 teaspoons Thai red curry paste
• 1 tablespoon lime juice (freshly squeezed)
• 3 tablespoons coriander (freshly chopped)   
• 4  kaffir lime leaves (dried and crumbled)
• 4fl oz vegetable oil
• 1 egg white

Preparation

First, place the cod fillet into a blender or food processor with the fish sauce, curry paste, lime juice, garlic, lime leaves and egg white, and process, until a smooth paste forms. Then add the coriander and process again until mixed thoroughly.

Now divide the fish cake mixture into eight and roll into balls, then flatten to make small round patties. (If you like, make smaller patties for canapes, but don’t cook as long.)

Next heat the oil in a frying pan over a medium heat. Then add the fish cakes in batches, frying each for about 3–4 minutes on each side, or until golden brown. Remove the cakes from the pan using a spatula, drain on kitchen paper, and serve hot with Your favorite dipping sauce.

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