280g cod fillet - cut into chunks
1 heaped tsp Mai Siam Red Curry Paste
2 kaffir lime leaves (halved and fine shredded)
1 tbsp Mai Siam Fish Sauce
1 tbsp cornflour
1 heaped tbsp chopped coriander
oil for shallow frying
Place the fish, egg and curry paste into a food processor and use the pulse button to combine all of the ingredients.
Place into a bowl and mix in shredded kaffir lime leaves, fish sauce chopped coriander and cornflower.
Dip your fingers into cold water and form fish mixture (a tablespoon at a time) into rounds the size of golf balls, flatten to form round patties. Remember to wet fingers before forming each fish cake.
Heat oil in a flat pan and place fish cakes into the pan, turning over after about 3 minutes.
Serve on mixed leaves as a starter together with sweet chilli dipping sauce and lime wedges.
Makes approx 10-12 fish cakes.