Thai Fish Cakes

Ingredients:

500 grams boneless firm white fish fillets, skinned
3 spring onions (green onions) chopped
1 egg, lightly beaten
2 tablespoons plain flour
2 fresh red chillies, deseeded and chopped
1/2 teaspoon cumin seeds
2 teaspoons grated fresh ginger
vegetable oil from shallow-frying

coriander chutney:

1 bunch fresh coriander
4 spring onions (green onions), chopped
1 tablespoon grated fresh ginger
1 clove garlic, crushed
2 tablespoons lime or lemon juice
1 tablespoon vegetable oil

Procedure:

Place fish in a food processor and process until finely chopped. Add spring onions, egg, flour, chillies, cumin seeds and ginger and process to make a stiff paste. Take 2 tablespoons of fish mixture and shape into a small flat cake. Place on a plate lined with plastic food wrap. Repeat with remaining mixture. Heat oil in a frying pan over a medium heat and cook fish cakes in batches for 3 - 4 minutes each side or until cooked. Set aside and keep warm. For the chutney: place coriander, spring onions, ginger, garlic, lime or lemon juice and oil in a food processor and process until smooth. Serve warm with fish cakes. Makes 4 - 6 servings.