Lime and ginger fishcakes

Ingredients

• 300g redfish fillets
• 3cm piece fresh ginger, grated
• 1 lime, juice and rind
• 1 egg white
• 1 tsp fish sauce
• 1/2 cup fresh coriander leaves
• 4 green shallots, trimmed, chopped
• 2 tbs olive oil

Directions

1. Process fish fillets, ginger, lime juice, egg white and fish sauce in a food processor until smooth. Add coriander and shallots, process until just combined. Shape mixture into 8 patties.
2. Heat oil in a non stick fry pan over a medium heat and cook for about 3 minutes each side. Serve with sweet chilli sauce or the Vietnamese dipping sauce.