These fish cakes are perfect for dinner, tapas or to bring on a picnic. You can very the recipe with the herbs and vegetables you like.
Rinse and dry the fish fillets well.
Finely chop the fish by hand and transfer to a bowl.
Remove the seeds from the chili.
Finely chop chili, ginger, garlic, coriander and spring onions, and mix.
Add lime zest, sesame oil, corn starch and brown sugar.
Mix this with the fish.
Rinse your hands in cold water before you start making the cakes.
Make cakes with a diameter of approx. 5 cm, and 1,5 cm thick.
Let the fish cakes chill in the refrigerator for approx. 10 minutes. This is to avoid them from crumbling while frying.
Heat oil in a frying pan and fry the fish cakes gently until cooked through and golden.
Juice lime and mix with a little lime zest.
Finely chop chili, spring onion and coriander and mix well.
Add sweet chili sauce, soy sauce and fish sauce.
Taste with a little sugar and fish sauce.
Serve the fish cakes with the dip, rice, salad and lime.
Tip: The fish cakes can be made up to 24 hours in advance. Just cover and keep in the refrigerator until frying.