Thai Style Fishcakes With Lime And Banana Salsa

• 1 1/3 lbs firm white fish fillets, chopped
• 1/4 cup chopped cilantro, plus additional, to serve
• 1 tbsp fish sauce
• 2 tbsp Thai red curry paste
• 1 clove garlic, chopped
• 1 tbsp grated ginger
• 1 None green onion, chopped
• 1 None egg white
• None None Vegetable oil, to shallow-fry
• 1/2 cup cornstarch
• None None Lettuce, lime wedges and mayonnaise, to serve
• None None FOR THE LIME AND BANANA SALSA
• 1 None ripe banana, finely chopped
• 1/2 None cucumber, seeded and finely chopped
• 1/2 None red onion, finely chopped
• 1 None lime, peel finely grated and lime juiced
• 1 None long red chili pepper, seeded and finely chopped
• 1 tbsp sweet chili sauce

1. Place fish, coriander, fish sauce, curry paste, garlic, ginger, onion and egg white in a food processor. Process until well combined.
2. Shape mixture into 16 patties. Place on a plate. Cover with cling film and chill for 30 mins.
3. Pour enough oil into a deep frying pan to reach a depth of 2cm. Heat on high until a cube of bread sizzles on contact.
4. Place cornflour on a plate. Dust fishcakes in cornflour, shaking off any excess. Shallow-fry, in batches, for 1-2 mins each side, until golden brown and cooked through. Drain on kitchen paper.
5. Meanwhile, to make lime and banana salsa, combine ingredients in a bowl.
6. Serve fishcakes with salsa, lettuce, lime wedges, extra coriander and mayonnaise.

white fish, cilantro, fish sauce, red curry, clove garlic, ginger, green onion, egg white, vegetable oil, cornstarch, mayonnaise, lime, banana, cucumber, red onion, lime, long red chili pepper, sweet chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/30571 (may not work)