Deb's Thai Fish Cakes

• 600 g cod or 600 g red snapper
• 4 tablespoons coconut cream
• 1 tablespoon chili pepper, finely chopped
• 1 egg, lightly beaten
• 12 red capsicum, chopped
• 2 tablespoons fish sauce
• 1 tablespoon minced fresh ginger
• 2 tablespoons coriander, chopped
• 2 spring onions, finely chopped
• 1 tablespoon cornflour

1. Combine diced fish, coconut cream, chilli and capsicum.
2. Puree till smooth.
3. Combine with remaining ingredients.
4. Leave for 3 hours.
5. Shape into small patties.
6. Shallow fry in vegetable oil for about 2 minutes either side.

coconut cream, chili pepper, egg, red, fish sauce, fresh ginger, coriander, spring onions, cornflour

Taken from www.food.com/recipe/debs-thai-fish-cakes-181834 (may not work)