- 450 gr white fish fillets, such as cod or haddock
- 3 spring onions, sliced
- 30 ml chopped fresh coriander
- 30 ml Thai red curry paste, (click here for home made recipe)
- 1 green chilli, seeded and chopped
- 10 ml grated lime rind
- 15 ml lime juice
- 30 ml peanut oil
- Crisp lettuce leaves, spring onions, sliced lenghtways, thinly sliced chilli slices, coriander sprigs and lime wedges, to serve
- Cut the fish into chunks, then place in a blender or food processor.
- Add the spring onions, coriander, red curry paste, green chilli, lime rind and juice to the fish, season with salt and process until finely chopped.
- Using lightly floured hands, divide the mixture into 16 pieces and shape each one into a small cake about 4cm/1½in across.
- Place the fish cakes on a plate, cover with clear film and chill for about 2 hours, until firm.
- Heat a wok over a high heat until hot, add the oil and swirl it around.
- Fry the fish cakes, a few at a time, for 6-8 minutes, turning them carefully until evenly browned.
- Drain each batch on kitchen paper and keep hot while cooking the remainder.
- Serve the fish cakes on a bed of crisp lettuce leaves with spring onions, red chilli slices, coriander sprigs and lime wedges.