Easy Thai fish cakes

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These delicious little Thai canapés will amaze your guests, in both presentation and flavour.

Ingredients

1 stalk lemongrass, roughly chopped
1 large clove garlic, peeled
½ inch (1 cm) piece fresh root ginger, peeled and roughly chopped
3 level tbsp fresh coriander leaves, plus a few sprigs to garnish
2 kaffir lime leaves, roughly chopped (if unavailable, leave them out)
1 lime, zest only
1 medium red chilli, deseeded
75g creamed coconut
½ small red pepper (use only ¼ if it's a large one), deseeded and roughly chopped
450g white fish fillets (such as haddock), skinned and cut into chunks
2 level tbsp lightly seasoned plain flour
2-3 tbsp groundnut or other flavourless oil, for frying
salt and freshly ground black pepper
sweet chilli dipping sauce, to serve

Put the lemon grass, garlic, root ginger, coriander leaves, kaffir lime leaves, lime zest, chilli, creamed coconut and red pepper into a food processor and blend to a smooth paste.
Add the chunks of fish and process again briefly until the fish is blended in smoothly. Tip the mixture into a bowl, add some seasoning and shape the fishcakes into 24 fairly small, thin, flattish, round shapes about 2 inches (5 cm) in diameter. (TIP: You can make them ahead to this stage - spread them out in a single layer, cover with clingfilm and keep them in the refrigerator till needed)
To cook the fishcakes, coat them in the seasoned flour. Heat 2 tablespoons of the oil in the frying pan over a high heat and, when it's really hot, turn the heat down to medium and fry the fishcakes briefly for about 30 seconds on each side to a pale golden colour - you will need to cook them in several batches, adding a little more oil if necessary.
As the fish cakes cook, transfer to a warm plate lined with kitchen paper, and keep warm.
Serve with sweet chilli dipping sauce, and garnish with the remaining coriander

By Anna Penniceard