• Put the cod 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. Add the
coriander and process again until
mixed thoroughly.
• Divide the fish cake mixture into
eight. Roll into balls, then flatten to
make small round patties. (If you
like, make smaller patties for
canapés, but don’t cook as long.)
• Heat the oil in a frying pan over a
medium heat. Add the fish cakes in
batches, frying for 3–4 minutes on
each side until golden brown.
• Remove from the pan using a
spatula, drain on kitchen paper,
and serve hot.
ingredients
350g/12oz cod fillet, skinned
1 tablespoon Thai fish sauce
2 teaspoons Thai red curry paste
1 tablespoon freshly squeezed
lime juice
1 garlic clove, crushed
4 fresh or dried kaffir lime
leaves, crumbled
1 egg white
3 tablespoons chopped fresh
coriander
125ml/4fl oz vegetable oil