White Fish Cakes With Sriracha

• 1 1/2 pounds white fish fillets boneless, skinless
• 4 tablespoons canola oil divided
• 1 shallot large, chopped
• 2 garlic cloves minced
• 1 tablespoon lemongrass finely chopped, white part only
• 1 tablespoon ginger fresh grated
• 1 tablespoon sambal oelek
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 3 green onions chopped
• 1 tablespoon fresh mint chopped
• 1 egg lightly beaten
• lemon wedges for serving

1. Roughly chop the fish fillets. In a food processor, pulse the fish to form small chunks. Set fish aside.
2. In a large non-stick saute pan, heat 1 tablespoon of the oil on medium-high. Saute the shallots, garlic, lemongrass, and ginger until translucent but not mushy, about 3 minutes. Set aside to cool.
3. In a large bowl, combine together the fish, cooked vegetables, sambal oelek, turmeric, cumin, green onions, mint, and beaten egg. Form into 3-inch patties and place on a baking tray.
4. Wipe out saute pan and add remaining oil over medium-high heat. Add the fish patties to hot pan in a single layer and brown on both sides, about 3 minutes each side. Remove from heat and pat with paper towels. Drizzle fish cakes with sriracha sauce. Serve with lemon wedges and extra sriracha sauce on the side.

white fish, canola oil, shallot, garlic, only, ginger, sambal oelek, ground turmeric, ground cumin, green onions, egg, lemon wedges

Taken from www.yummly.com/recipe/White-Fish-Cakes-with-Sriracha--1816413 (may not work)