Easy Thai Fish Cakes

• 7 oz. tiger prawns, deveined and chopped
• 2 fillets fresh salmon, sliced in thin strips
• 2 tsp. nam pla
• 2 tsp. lime juice
• 1/2 lime, zest of
• 3 tsp. plain flour
• 1 egg yolk
• 1 chili pepper, chopped
• 1 clove garlic
• 1 bunch coriander (cilantro)
• 2 spring onions (scallions), chopped
• Finely chopped ginger, to taste
• Seasoning, to taste
• 1 egg, beaten
• Flour
• Breadcrumbs

1. Process salmon and prawns in a food processor.
2. Add nam pla, lime juice, egg yolk, flour, garlic, ginger, chili, coriander, spring onions and lime zest; pulse a couple of times until the mix is a fairly rough paste.
3. Allow the mix to chill for a few minutes.
4. Shape into balls and roll each ball in flour, then in the beaten egg, then in the breadcrumbs.
5. Repeat the process for each ball.
6. Fry in medium-hot oil (the oil should come half way up the sides of the balls) until golded brown on all sides.
7. Serve on a bed of coriander leaves with a simple dressing of olive oil and lime juice.

prawns, salmon, lime juice, lime, flour, egg yolk, chili pepper, clove garlic, coriander, spring onions, ginger, egg, flour, breadcrumbs

Taken from www.foodgeeks.com/recipes/18717 (may not work)