I always thought fish cake is something very difficult to make. If you have the right ingredients and with a few smart short cut steps, fish cake can be a quick and yummy meal!

Ingredients:

2 pieces of firm white fish fillets, coarsely chopped. ( I used Ling)

NOTE: A great short cut way is to buy the fish paste from Asian Grocey.

Coriander ( I used Gourmet Garden coriander in tube)
1/4 cup cornflour
1 tablespoon of Olive oil
2 tablespoons of fish sauce
2 tablespoons of sweet chili sauce
2 tablespoons of curry paste
1 egg, lightly whisked
3-4 green beans, finely chopped
lime wedges
sweet chili sauce to serve

Method:

1. Place the fish in the bowl of a food processor and process until smooth. Add coriander, corn flour, fish sauce, chili sauce, curry paste and egg, process until well combined.
   
   NOTE: I do not have food processor, so I spent almost 30 mins chopping the fish on a chopping board. It’s hard work, but it makes the fish cake taste extra good! :)
   
   
2. Remove the fish mixture form the food processor and add in the beans and stir until well combined.
3. Heat frying pan with 1 tablespoon of olive oil
4. Scoop a spoonful of mixture and flatten it on your plam before placing it on the frying pan
5. Cook on each side until golden brown.
6. Transfer to a plate with paper towel to remove the access oil.
   Repeat the same process with the remaining fish mixture.
7. Serve hot with sweet chili sauce and lime wedges
   
   NOTE: The beauty of this dish is you can freeze them. So cook more and freeze them in the freezer.