500g firm white fish – I used ling fillets
1/2 cup fresh coriander leaves
1/4 cup corn flour
2 Tbs sweet chilli sauce
2 Tbs fish sauce
2 green shallots – finely chopped
50 g green beans – finely chopped
1/3 cup oil – I used rice bran oil, recipe called for vegetable oil
2-3 limes cut into wedges
extra chilli sauce to serve
I don’t like my fish cakes to be over processed so cut the fish into large pieces and pop into a food processor and process until just broken up.
Add the coriander leaves, fish sauce, chilli sauce, corn flour and egg. Whiz it up a little more until your ingredients are well combined.
Transfer your mixture into a bowl, add chopped shallots and the green beans, mix well.
To form the mixture into small patties, line a baking tray with some baking paper, used a moulding ring to shape the patties. Then pop the patties into the fridge for about 30 minutes. This will let them set and will make it a little easier to fry them up.
After the 30 minutes fry these up in hot oil…
serve with lime wedges!