What you'll need:
- 300g white fish fillets
- 2 cloves chopped garlic
- 1 lemongrass roughly chopped
- 5 cm peeled and chopped ginger
- 3 spring onions chopped
- 1 red chilli finely chopped
- 3 tsp Thai fish sauce
- A handful of fresh coriander
- Zest of 1 lime
- 1 egg, beaten
- 1 tsp sugar
- Oil for frying
In a food processor, pulse the garlic, ginger, chilli, lemongrass, spring onion and coriander with a tbsp of oil.
Chuck in the fish, fish sauce, sugar, salt, lime zest and egg, and whizz into a paste. Chill for 30 minutes in the fridge.
Shape the paste into patties, and shallow fry in the pan until golden brown. Serve with salad and slice of lime.
There you have it -- a simple Thai fish cakes recipe!
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