Thai Fishcakes.

• 350 g white fish fillets, without skin such as cod or 350 g haddock
• 1 teaspoon Thai fish sauce
• 2 tablespoons Thai red curry paste
• 1 tablespoon lime juice
• 1 garlic clove, crushed
• 4 dried kaffir lime leaves
• 1 egg white
• 3 tablespoons chopped fresh coriander
• vegetable oil (for cooking)
• salt and pepper
• fresh salad leaves, to serve
• 1 small red chili pepper
• 1 tablespoon light soy sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 3 tablespoons chunky peanut butter
• 4 tablespoons coconut milk

1. Put the fish fillet in a food processor with the fish sauce, red curry paste, lime juice, garlic, lime leaves and egg white and process the ingredients until a smooth paste forms.
2. Stir in the fresh coriander and process the paste again til mixed.
3. Dived the mixture into 8-10 pieces and roll into balls.
4. Flatten the balls to make round patties and set aside.
5. To make the peanut dip halve and deseed the chilli, the chop finely.
6. Place in a small pan with the rest of the dip ingredients and heat gently, stirring continuously until blended.
7. Season to taste.
8. Heat the oil in a frying pan and cook the fishcakes for 3-4 mins each side until golden brown.
9. Drain on kitchen paper and serve hot on a bed of salad leaves with the peanut dip.

white fish, fish sauce, red curry, lime juice, garlic, lime leaves, egg, fresh coriander, vegetable oil, salt, fresh salad leaves, red chili pepper, soy sauce, lime juice, brown sugar, chunky peanut butter, coconut milk

Taken from www.food.com/recipe/thai-fishcakes-425377 (may not work)