Yummr

I had a lot of fun whipping these little guys up, and despite the fact that they weren't quite what I wanted, they were still pretty good.

(I pulled this recipe from a Thai cook book that I own, but I made a few changes out of personal preference.)

Ingredients:

+ 1 lb. white fish fillets (without skin preferably)

+ 3 tbs. cornstarch

+ fish sauce (to taste)

+ 1 egg (beaten)

+ 1/2 c. coriander leaves

+ red chilies (to taste)

+ 3 tsp. red curry paste

+ 2 scallions

+ frying oil

Method:

1. Process the fish in a food processor for 20 seconds or until smooth. Add the cornstarch, fish sauce, beaten egg, coriander leaves, chilies and curry. Process again until all is well blended.

2. Put in a large bowl and add scallions. Making sure your hands are wet, form the mixture into small, flat-ish patties.

3. Heat the oil in a pan over medium heat. Pan fry each side of the fish cakes allowing them to become a golden brown. Remove and place on a paper towel.

Enjoy!

(My cook book serves it with a dipping sauce, but I didn't end up making it. I'll include the recipe for it here in case you'd like it. =) )

Basic Dipping Sauce:

"Combine 1/4 cup fish sauce, 1 tabelspoon of white vinegar, 2-3 teaspoons of finely chipped red chilies, 1 teaspoon of sugar and 2 teaspoons of chopped coriander stems; stir until sugar dissolves."