Ingredients:

• 350 gm white fish fillet;
• 1 1/2 tsp fish sauce;
• 1 tsp palm sugar or brown sugar;
• 2 cloves garlic, minced;
• 1 egg yolk; pepper, to taste;
• 1 tbsp red curry paste;
• 1 stalk spring onion, finely sliced;
• 1 stalk lemon grass, finely chopped;
• 2 fresh lime leaves, finely shredded;
• 1 tbsp cilantro, finely chopped;
• Thai sweet & chili sauce, to taste

Method: In a food processor, put in fish, fish sauce, sugar, garlic, egg yolk, pepper and red curry paste and process to a thick paste. Transfer to a bowl, add spring onion, lemongrass, lime leaves and coriander. Stir and combine well. Shape 8 to 10 patties. In a heavy base skillet, heat oil over medium-low heat. Cook fish cakes in batches until both sides are golden and cooked through. Serve hot with lettuce, Thai sweet chili sauce.