Thai Chilli Fish Cakes

Ingredients (Serves 12):

• 400g white fish fillets, (ie snapper) skin removed
• 2 tsp red curry paste
• 1 1/2 tsp brown sugar
• 3 tsp fish sauce
• 1 egg white
• 2 kaffir lime leaves, shredded
• 1 tbs chopped coriander
• oil for shallow frying

Method:

1. Place fish, curry paste, sugar, fish sauce, egg white and kaffir leaves in a food processor and process until smooth and combined. 
2. Stir through coriander. 
3. Press golf ball-sized balls into flat cakes, cover and refrigerate for 15 minutes. 
4. Heat oil in a large frying pan, shallow fry the fish cakes for approximately 1 minute each side or until golden and cooked through. 
5. Drain on paper towel.
6. Serve with  Beerenberg Sweet Chilli Relish