Thai fish cakes (serves 4)

Not subtle, these pack in all the big flavours of Thai food over a neutral fish foundation. Addictive.

250 g salmon in chunks, kept cold
250 g white fish fillets in chunks, kept cold
6 kaffir lime leaves, finely chopped
3 tb coconut milk
2 tb fish sauce
1/2 tsp shrimp paste OR 1 tb extra fish sauce
1/2 tsp chilli powder
1/3 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp brown sugar
3 spring onions, sliced
1 thumb of ginger, grated
3 cloves garlic, sliced
1 red chilli, sliced

Combine liquids and spices and add to fish in food processor. Add remaining ingredients. Pulse until a chunky paste forms. Form into small balls (about a heaped tablespoon in each) and put in the fridge for 10 mins to firm up. Fry and turn in oil over medium heat until golden on both sides, flattening the cakes slightly as you lay them in the pan.

Serve with cubed cucumber, lime wedges and fresh coriander over lettuce leaves.



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