The Best: Thai Fish Cakes

By far the best fish cake recipe I have come across. These bite sized mega morsels of flavour are pretty quick to whip up and are sure to be a hit as an appetizer or serve with a tasty salad for a light meal. You can't go wrong with this one, they will be gobbled up. This inspiration comes courtesy of Nadia Lim.

(Makes about 20-25)

Ingredients:

Fresh White Fish (450g)

Ground Cumin (1/2 tsp)

Ground Chilli powder (1/2 tsp)

Ground Coriander (1/2 tsp)

Brown Sugar (1/2 tsp)

Kaffir Lime Leaves (2 large, remove stem and chopped finely)

Ginger (2cm piece, chopped)

Garlic (2 cloves, chopped)

Coconut Cream (3 Tbsp)

Fish Sauce (2 Tbsp)

Spring Onion (3, chopped)

Panko Crumbs (1 1/2 Cups)

Oil (canola or rice bran, 1/4 cup)

Basil Chilli Mayo

Kewpie Mayonnaise (1/3 cup)

Sweet Chilli Sauce (2 Tbsp)

Basil Leaves (20, chopped)

To Serve

Lebanese Cucumber (1, sliced thinly)

Lime (1, cut into wedges to serve

Preparation

1. Place all ingredients except the Panko crumbs and oil in a food processer. Blitz for a couple of times until it combines into a thick paste.

2. Roll a heaped Tablespoon of mixture into a ball.

3. Place Panko crumbs on a plate and roll the balls into the crumbs to coat. Lightly flatten to form a mini patty.

4. Heat 2-3 Tbsp of the oil in a large fry pan and cook on medium to high heat. Cook the fish cakes in batches for about 2 minutes each side. Turn once they begin to turn golden brown.

5. Top each fish cake with a slice of cucumber and a small teaspoon of mayo mixture.

6. Serve on a platter with lime wedges to squeeze over.