Asian fish cakes

Ingredients for 4 servings:

• 350 g fish fillet(s), white, e.g. Pangasius
• 1 tbsp fish sauce, Asian
• 2 tsp curry paste, red
• 1 tbsp lemon juice
• 1 garlic clove(s)
• 4 kaffir lime leaves
• 1 egg(s), of which the egg white
• 3 tbsp coriander leaves, fresh
• oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Thai appetizer/finger food

Wash and clean the fish, removing any bones. Cut into large pieces. Crush the garlic, and roughly chop the kaffir leaves and coriander. Now add all ingredients (except the oil) to a blender and puree. Divide the mixture into about 10 portions. You can vary the size depending on how large you’d like the fish pieces to be. Roll the portions into small balls and flatten them slightly. Heat the oil in a pan and fry the fish pieces for about 4-5 minutes on each side. You can serve them with various Asian dips, depending on your taste. You can make your own, of course; but ready-made sweet and sour chili sauce from an Asian store also tastes very good. Also very good: spicy peanut powder from an Asian store, which you can use to quickly conjure up a delicious peanut dip.