Another version of fish cakes, but very different to the first recipe. These are my version of Thai-style fish cakes, and make very tasty little nibbles. Keep them small, so the whole fish cake cooks quickly without being too dry.
1 cup cooked white fish
1 cup raw prawns, shelled
1cm piece of ginger, peeled
1/2 spring onion, finely chopped
1/2 teaspoon chopped red chilli
1 tablespoon cornflour
1 tablespoon oyster sauce
1 tablespoon canola oil
half a lemon
Flake the fish into a mixing bowl. Finely chop the prawns and add to the bowl, and stir together. Grate the ginger and add to the mixture, along with the spring onion and chilli.
Sprinkle over the cornflour and stir vigorously, making sure there are no lumps of cornflour. Pour over the oyster sauce and stir through. That's the hard work done!
Heat a frying pan, and add a little of the canola oil. The pan needs to be quite hot, so add more oil as needed to avoid anything sticking. Use a couple of teaspoons to scoop out small balls of the fish mixture, place into the pan, and flatten slightly. Cook for a couple of minutes on each side, flipping with a spatula, until slightly browned. Don't overcook them, though, no one likes a dry fish cake.
Sprinkle with some chopped spring onion if you want to make it look all fancy, and squeeze half a lemon over the top.
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