Thai Fish Cakes

Ingredients:

1. 4 shallots, peeled and quartered (or
use ½ bunch salad onions, trimmed and 
roughly chopped)
2. 3cm piece fresh root ginger, peeled and
roughly chopped
3. 3 cloves garlic, peeled and crushed
4. Handful fresh coriander, including the
stalks
5. 1 red chilli, cored and deseeded
6.  550g firm white fish, such as cod, coley
     or pollack cut into small cubes
7.   2 tbsp light soy sauce
8.  1 egg white
9.   2 tbsp plain flour
10. Zest and juice 1 lime
11. 2-3 tbsp rapeseed oil to fry the fish cakes

Method :
1. Place the shallots, ginger, garlic, coriander and
chilli in the Soup Maker and Pulse until everything
is roughly chopped.
2. Add the fish and soy and blend again on level 3
until well combined but not completely smooth.
3. Add the egg white, flour and the lime zest and
juice and use the stir function to combine but
without breaking down the texture.
4. Heat a little oil in a non-stick frying pan and add
spoonfuls of the fish mixture in batches. Cook for
3 minutes on each side until golden on both sides
and cooked through.
Serve the fish cakes with some sweet chilli dipping
sauce.