Thai Fish Cakes

• 500 g fish, white fish cubed
• 4 cm ginger, peeled and grated
• 12 cup coriander, chopped
• 12 cup mint, chopped
• 2 kaffir lime leaves, veins removed and finely chopped
• 1 stalk lemongrass, white only and finely chopped
• 1 green chili pepper, finely sliced
• 12 cup desiccated coconut, that has been re-hydrated in boiling water
• 1 garlic clove, sliced
• 2 tablespoons coconut cream
• 1 tablespoon fish sauce
• 3 tablespoons oil

1. Place all ingredients (except oil) in a food processor and pulse to combine - but do not process into a fine paste.
2. Wet hands and form the fish mixture into 20 flat round cakes.
3. Heat oil in a large frying pan and cook in batches until golden and cooked through.
4. Serve with chili dipping sauce.

ginger, coriander, mint, lime, stalk lemongrass, green chili pepper, coconut, garlic, coconut cream, fish sauce, oil

Taken from www.food.com/recipe/thai-fish-cakes-492432 (may not work)