A spicy Thai fish cake served with a sweet and sour dipping sauce.
Peel the shallot and garlic and de-seed the chillies. Remove the leaves from the coriander and the stalks from the lime leaves and shred finely. Blitz all of these ingredients with the cod in a food processor to a rough paste and then add the fish sauce.
Shape the mix into 12 round patties.
Cook them in a frying pan with ground nut oil until golden brown. Turn them once after about 3 minutes and cook again for a further 3 minutes.
Serve immediately with the dipping sauce.
Finely chop the chillies and pick the leaves from the coriander. Squeeze the juice from the lime.
Heat the vinegar and sugar in a pan until the sugar has dissolved. Add the soy sauce and allow to cool. When cool add the chillies, lime juice and the coriander leaves.
«Use any white fish to make these fish cakes. If you cannot find lime leaves, use lemongrass or lime zest instead.»