Snapper Cakes - cooking recipe

Ingredients

500 g skinless bonesless red snapper fillets, chopped
100 g green beans, cut into smaller pieces
1 carrot, finely chopped
2 garlic cloves, finely chopped
1 1/2 cm piece ginger, finely chopped
1 lemongrass, very finely chopped (the white part only)
2 tablespoons sweet chili sauce
1 bunch coriander, finely chopped
1 bunch basil, finely chopped
1 tablespoon caster sugar
10 drops fish sauce
2 kaffir lime leaves, finely chopped
1 1/2 cups plain flour, for dusting
oil (if frying)

Preparation

Put the fish into a food processor and process for 3 minutes, or until you have even chunks. (do not over process as these cakes should have a bit of texture).
Transfer the fish to a bowl and add the chopped beans, lemongrass, sweet chilli sauce, coriander, basil, sugar, fish sauce, and kaffir lime leaves and mix together thoroughly.
Taking 1 tablespoon of mixture at a time,hand roll each tanlespoon into a neat ball. Flatten ball slightly with the palm of your hand and place on a tray. Repeat with the rest of the remaining mixture.
You should have approx 16 balls in total.
Cover with plastic wrap and refrigerate 1- 2 hours.
Remove the cakes and toss the cakes in the flour lightly dusting them.
Place some oil in a fry pan and heat oil to very hot. Fry the cakes in batches, for about three minutes each, or until golden and crispy. Drain on paper towls.
Serve with extra sweet chilli sauce or tartare sauce.