Thai Fish Cakes

Ingredients

500 g firm white fish fillets, skin off (sweep)

2 tsp finely grated ginger

2 tsp chilli jam

¼ cup coriander leaves

1 egg white

vegetable oil, for shallow frying

lime wedges, to serve

Method

Place the fish, ginger, chilli jam, coriander and egg white in the bowl of a food processor and process until smooth.

With slightly wet hands shape the mixture into 12 flat cakes.

Heat a non-stick frying pan over medium-high heat.

Add 1 cm of oil and cook the fish cakes, in batches, for 3–4 minutes each side or until cooked through.