Not-quite-Thai fish cakes

I was all psyched up about making Thai-style fish cakes, except when it came down to assembling it in the kitchen, I forgot the two essential things that made the fish cakes "Thai" - lemongrass and coriander. Still, it tasted pretty decent. Here's a shot of it alongside accompanying my pasta lunch.

The Not-quite-Thai fish cakes
500g white fish fillets (about 2 fillets)
1 onion
1 inch piece of ginger
2 small green chillis (removes seeds for a less spicy version)
Zest from 1 lime
10 mint leaves, chopped fine
1 tbsp fish sauce
1 egg
Oil for frying

Special equipment: Blender

1. Blend onion, ginger and chilli together into a paste. Drain of excess water and return to blender.
2. Add fish, fish sauce and eggs and blend to fine paste. Add lime zest and mint, mix well and refrigerate for an hour.
3. Shallow fry in hot oil at 200 degrees. Spoon 1 tbsp of the fish paste into the pan and press down with the back of your spoon. Fry until golden brown (approx 1-2 min on each side), drain well and serve. Makes 8-10 fish cakes.

Cost breakdown
Total cost: RM8.10++
Cost per serving: RM4.00++ (based on 2 serves)
Fish: RM6
Onion: RM0.30
Ginger and chillis: RM0.50
Lime: RM0.50
Mint: RM 0.50
Egg: 0.30

Tags: Thai fish cakes