These bite-sized fishcakes come together so quickly, and are perfect served as an appetiser or party food if you’re entertaining. A food processor speeds things up even more, although I do prefer the more rustic, by-hand feel that chopping gives. You can also make the dipping sauce as spicy as you like if you want things hot, hot, hot!
4 garlic cloves
400g (14 oz) skinless salmon fillets
½ tsp ground white pepper
4 kaffir lime leaves, stems removed, finely chopped
2 tbsp fish sauce
1½ tbsp cornflour (cornstarch)
½ tsp sugar
vegetable oil for deep-frying
Coconut sweet chilli dipping sauce:
½ small cucumber, finely diced
1 tbsp finely chopped coriander (cilantro)
For the Coconut Sweet Chilli Dipping Sauce, mix the ingredients together in a small bowl. Set aside until ready to serve.
Use a mortar and pestle to pound the garlic to a fine paste. Transfer the garlic to a large bowl.
Use a knife to finely mince the salmon fillets. Place the minced fish in the bowl with the garlic. Add the white pepper, kaffir lime leaves, egg, fish sauce, cornflour and sugar. Mix well. Use your hands to ‘slap’ the mixture against the side of the bowl.
Heat enough vegetable oil in a saucepan for deep frying. When the oil is hot, use your hands to scoop up roughly heaped tablespoons of the salmon mixture and carefully drop into the oil. Repeat with another 5-6 scoops of fish mixture (don’t overcrowd the pan). Cook, turning, for 3-4 minutes or until golden and cooked through. Drain on paper towel. Serve with Coconut Sweet Chilli Dipping Sauce.