Thai Fish Cakes With Hot Peanut Dip

• THAI FISH CAKES
• 12 ounces white fish fillets, without skin (such as cod or haddock)
• 1 tablespoon Thai fish sauce
• 2 teaspoons red curry paste
• 1 tablespoon lime juice (fresh)
• 1 garlic clove, crushed
• 4 dried kaffir lime leaves, crumbled (find in Asian supermarkets)
• 1 egg white
• 3 tablespoons chopped fresh cilantro
• salt and pepper (to taste)
• vegetable oil, for pan-frying
• PEANUT DIP
• 1 small red chile
• 1 tablespoon light soy sauce
• 1 tablespoon lime juice (fresh)
• 1 tablespoon packed brown sugar
• 3 tablespoons chunky peanut butter
• 4 tablespoons coconut milk (unsweetened)

1. Put the fish fillet in a food processor with the fish sauce, curry paste, lime juice, garlic, kaffir lime leaves, salt & pepper, and egg white and process until a smooth paste forms.
2. Stir in the cilantro and quickly process again until mixed. Divide the mixture into 8-10 pieces and roll into balls, then flatten to make round patties and set aside.
3. For the dip, halve and seed the chili, then chop finely. Place in a small pan with the remaining ingredients and heat gently, stirring constantly, until well blended. Adjust the seasoning to taste.
4. Pan-fry the fish cakes in batches for 3-4 minutes per side until golden brown. Drain on paper towels and serve hot on a bed of green salad leaves with the chili-flavored peanut dip.

cakes, white fish, fish sauce, red curry, lime juice, garlic, lime, egg, fresh cilantro, salt, vegetable oil, peanut, red chile, soy sauce, lime juice, brown sugar, chunky peanut butter, coconut milk

Taken from www.food.com/recipe/thai-fish-cakes-with-hot-peanut-dip-288300 (may not work)