Fish Patties With Two Dipping Sauces

Ingredients

• 1 carrot, grated
• 1 zucchini, grated
• 3 green onions, sliced thinly
• 3 garlic cloves, quartered
• 1 red chile, seeded, chopped
• 2 teaspoons fresh ginger, grated
• 1 1/2 tablespoons fresh coriander, chopped
• 1 teaspoon grated lemon rind
• 500 g white fish fillets, chopped
• 1 tablespoon fish sauce
• 1 teaspoon turmeric
• 1 tablespoon oyster sauce
• 1/2 cup panko, flakes (Japanese breadcrumbs if you can't get these don't use regular just use plain flour.)
• 40-50 ml peanut oil

Sweet Chili-Coriander Sauce

• 1 tablespoon white wine vinegar
• 1 teaspoon brown sugar
• 100 ml sweet chili sauce
• 1 teaspoon dried basil or 1 tablespoon fresh basil
• 1 1/2 tablespoons fresh coriander, finely chopped

Coriander Chili Yogurt

• 150 g yogurt, natural
• 1/2 teaspoon garlic powder
• 1 teaspoon finely grated lemon rind
• 1 tablespoon lemon juice
• 2 tablespoons fresh coriander, finely grated
• 3 teaspoons sweet chili sauce

Directions

1. 1

   Blend or process carrot, zucchini, onion, garlic, chili, ginger, coriander and rind until finely chopped.

2. 2

   Add fish, sauces and turmeric blend or process until well combined. Shape into patties and for ease of handling refrigerate about 20 min's before using.

3. 3

   Heat the oil in a pan or on a grill, press panko flakes onto each side of patties and cook over a medium heat, until browned on both sides and cooked through. Serve with dipping sauces.

4. 4

   Sweet Chili-Coriander Sauce.

5. 5

   Combine the first three ingredients and stir until sugar dissolves (I usually just zap it in the microwave for about 30 seconds, to heat enough, to dissolve sugar.).

6. 6

   Stir in herbs and serve.

7. 7

   Coriander Chili Yogurt.

8. 8

   Combine all the ingredients in a small bowl and serve.

9. 9

   To Serve: Arrange patties on a platter plate and serve dipping sauces along side.