THAI FISH CAKES WITH EGG

Preparation Method :

• Remove the skin and any bones from the fish. Set the white fish aside and place the smoked fish in a bowl of cold water. Leave to soak for 10 minutes.
• Dry well on kitchen paper. Chop the smoked and fresh fish roughly and place in a food processor.
• Add the chilli, garlic, lemon grass, onions, sauce and coconut milk, and process until the fish is well blended with the spices.
• Add the eggs and coriander, and blend for a further few seconds. Cover and chill for 1 hour.
• To make the fish cakes, flour your hands with corn flour and shape large teaspoonful of fish mixture into neat balls, lightly coating each with flour.
• Heat the oil in a medium pan until it is hot enough to turn a crust of bread golden in about 1 minute.
• Fry the fish balls, 5-6 at a time, turning them carefully with a slotted spoon for 5 minutes, until they turn golden all over.
• Remove with a slotted spoon and drain on kitchen paper. Keep the fish cakes warm in the oven until they are all cooked. Serve immediately with one or more of the dipping sauces.