Thai Style Fishcakes With Lime And Banana Salsa - cooking recipe

Ingredients

1 1/3 lbs firm white fish fillets, chopped
1/4 cup chopped cilantro, plus additional, to serve
1 tbsp fish sauce
2 tbsp Thai red curry paste
1 clove garlic, chopped
1 tbsp grated ginger
1 None green onion, chopped
1 None egg white
None None Vegetable oil, to shallow-fry
1/2 cup cornstarch
None None Lettuce, lime wedges and mayonnaise, to serve
None None FOR THE LIME AND BANANA SALSA
1 None ripe banana, finely chopped
1/2 None cucumber, seeded and finely chopped
1/2 None red onion, finely chopped
1 None lime, peel finely grated and lime juiced
1 None long red chili pepper, seeded and finely chopped
1 tbsp sweet chili sauce

Preparation

Place fish, coriander, fish sauce, curry paste, garlic, ginger, onion and egg white in a food processor. Process until well combined.
Shape mixture into 16 patties. Place on a plate. Cover with cling film and chill for 30 mins.
Pour enough oil into a deep frying pan to reach a depth of 2cm. Heat on high until a cube of bread sizzles on contact.
Place cornflour on a plate. Dust fishcakes in cornflour, shaking off any excess. Shallow-fry, in batches, for 1-2 mins each side, until golden brown and cooked through. Drain on kitchen paper.
Meanwhile, to make lime and banana salsa, combine ingredients in a bowl.
Serve fishcakes with salsa, lettuce, lime wedges, extra coriander and mayonnaise.