Thai fish cakes
- Place the white fleshed fish fillets, egg, Thai red curry paste, fish sauce and sugar in a food processor and pulse until the mixture is blended together.
- Add the spring onions and lime juice and pulse again until they are mixed through.
- Turn the mixture out into a bowl and mix really well until the mixture feels firm and sticky. Form mixture into cakes of about 2 to 3cm in diameter.
- Heat 4 to 5cm of oil in a wok or saucepan and fry the fish cakes in batches until golden on each side. Drain on paper towels and then serve immediately with your favourite dipping sauce.