Snapper Cakes

Ingredients

• 500 g skinless bonesless red snapper fillets, chopped
• 100 g green beans, cut into smaller pieces
• 1 carrot, finely chopped
• 2 garlic cloves, finely chopped
• 1 1/2 cm piece ginger, finely chopped
• 1 lemongrass, very finely chopped (the white part only)
• 2 tablespoons sweet chili sauce
• 1 bunch coriander, finely chopped
• 1 bunch basil, finely chopped
• 1 tablespoon caster sugar
• 10 drops fish sauce
• 2 kaffir lime leaves, finely chopped
• 1 1/2 cups plain flour, for dusting
• oil (if frying)

Directions

1. 1

   Put the fish into a food processor and process for 3 minutes, or until you have even chunks. (do not over process as these cakes should have a bit of texture).

2. 2

   Transfer the fish to a bowl and add the chopped beans, lemongrass, sweet chilli sauce, coriander, basil, sugar, fish sauce, and kaffir lime leaves and mix together thoroughly.

3. 3

   Taking 1 tablespoon of mixture at a time,hand roll each tanlespoon into a neat ball. Flatten ball slightly with the palm of your hand and place on a tray. Repeat with the rest of the remaining mixture.

4. 4

   You should have approx 16 balls in total.

5. 5

   Cover with plastic wrap and refrigerate 1- 2 hours.

6. 6

   Remove the cakes and toss the cakes in the flour lightly dusting them.

7. 7

   Place some oil in a fry pan and heat oil to very hot. Fry the cakes in batches, for about three minutes each, or until golden and crispy. Drain on paper towls.

8. 8

   Serve with extra sweet chilli sauce or tartare sauce.