Vietnamese Fish Cakes
Cooking for Love
Slice fish fillets into smaller chunks and add into the food processor with minced garlic and spring onions. Blend into a fine paste.
Add in cooking oil, sesame oil, fish sauce, salt and pepper while blending until ingredients are well combined. Transfer to a bowl and set aside
Using your hands, form paste into patty shapes and throw it against a chopping board to flatten it. Heat oil in a wok or frying pan and shallow fry patties for 4-5 minutes until golden brown underside, turn over and cook the other side for another 2 minutes
When cooked, transfer fish cakes to a plate lined with paper towel to absorb the oil
To make the dipping sauce, thinly slice garlic and remove seeds from red chilli and mince. Meanwhile, loosely chop chilli padi
Combine garlic, red chilli and chilli padi in a bowl, and add in water, rice vinegar, and fish sauce. Whisk the mixture together and squeeze in lime juice. Serve on the side with fish ca