Easy Thai fishcakes

Yet another fish recipe but it is so rewarding, cheap, easy and delicious that you'll have to forgive me. Angelfish is on the SASSI green list meaning you can eat it guilt-free. These fish cakes make the perfect starter but if you want to serve them as a main I would accompany them with this cucumber salad

The list of ingredients is a long one but they are all ingredients that are easy to source, very useful to have and are inexpensive. The prep time is literally 5 minutes, then you just need to roll them and fry them...easy peasy.

Easy Thai fishcakes

Ingredients: (makes 20)
700g fresh angelfish (approx 2 filleted fish/4 fillets)
1/2 red onion (cut into 3)
2 cloves garlic (peeled and halved)
handful fresh coriander
handful fresh basil
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp sugar
1/2 red chilli (deseeded and chopped)
1 tbsp corn flour

Method:
Ensure that the fish is completely free of bones by running your fingers up the centre of the fillet from tail to head end - there are often a few pin bones near the head end, if you find any, cut them out.
Place all the ingredients into a food processor and blitz until well combined.
Roll into small disks about the width of a poker chip, dipping your hands into water in between to stop the mixture from sticking to them.
Fry in batches on medium/high heat in a little oil for approx 2-3 minutes aside. To test doneness, press the cakes gently with your finger, they should be slightly springy to the touch if they are cooked through.

Serve with sweet chilli sauce/dipping sauce of your choice.