Spicy Thai Fishcakes
(The Best of Annabel Langbein Great Food for busy lives)
(Makes about 16)
- 1 spring onion
- 1 red chilli
- Finely grated rind of lime or lemon
- 2 tsp minced fresh ginger
- 2 tsp fish sauce
- ¼ cup coconut cream
- 1 egg white
- 500g boneless fresh white fish or boneless chicken
Thai Dipping sauce:
- ¼ cup sweet chilli sauce
- 1 tbsp fish sauce
- Juice 1 lime
- ½ red chilli finely chopped
- 2 tbsp chopped coriander
Puree all fishcake ingredients except fish to a fine paste. Add half the fish and blend until smooth. Mix remaining fish by hand so that the mixture retains some texture.
Form into large walnut-size balls and flatten into patties.
Barbeque or grill for about 2 minutes each side until patties feel bouncy to the touch and are lightly browned. Serve warm with dipping sauce made by combining all the ingredients.
Fishcakes can be cooked ahead of time and reheated in a hot oven 4-5 minutes.