Thai Fish Cakes

Thai Fish Cakes

(4 fish cakes per serve):
Ingredients:
800g white flesh fillets, (such as ling, perch, cod)
1/4 cup cornflour
1 Tbsp red curry paste
1 egg
1 lemon grass, white part only, chopped roughly
2 green shallots, chopped roughly
1/4 cup coriander leaves
1 Tbsp fish sauce

Dipping sauce:
1 Tbsp fish sauce
1/4 cup lime juice
1 Tbsp brown sugar
1 small red chilli, chopped

Method:
Preheat oven to 180C. Place the fish fillets into a food processor and process until roughly chopped. Add the cornflour, curry paste, egg, lemon grass, green shallots and coriander leaves. Process until smooth. Form the mixture into walnut sized balls and place onto a tray lined with baking paper. Bake for 10-12 minutes till fish is firm, golden and cooked through. Meanwhile make the dipping sauce by combining all ingredients. Serve with the fish cakes.