Thai fish cakes with sweet chili-lime dipping sauce
Fish cakes are a popular appetizer and snack in Thailand. In this recipe, delicately spiced fish cakes are served with a sweet chili-lime dipping sauce.

10 oz (300g) firm white fish fillets—roughly chopped

1½ teaspoons Thai red curry paste
1 garlic clove—minced
1 tablespoon plus 1 teaspoon fish sauce
1 tablespoon cornstarch
2 kaffir lime leaves—finely chopped
1 scallion (spring onion)—thinly sliced
2 tablespoons peanut or canola oil
¼ cup sweet chili sauce
1 tablespoon lime juice

PLACE the chopped fish fillets in a food processor or blender and pulse until smooth. ADD the red curry paste, garlic, 1 tablespoon of fish sauce, and cornstarch and pulse until well combined. TRANSFER the fish mixture to a bowl, add the kaffir lime leaves and scallion, and stir to combine. DIVIDE the mixture into 6 equal portions and shape each with damp hands into patties. HEAT the oil in a large frying pan over medium heat. COOK the fish cakes for 3 minutes each side. WHILE the fish cakes cook, mix together the sweet chili sauce, lime juice and 1 teaspoon of the fish sauce in a small bowl until well combined. SERVE the fish cakes warm or at room temperature with the sweet chili-lime sauce for dipping.

Tip: If you have trouble tracking down kaffir lime leaves, use 1 teaspoon of finely chopped fresh lime zest as a substitute.

Variations: Use Thai green curry paste instead of red, and thinly sliced green beans and chopped basil or cilantro in the fish cakes,