¾ pound mild, white fish (I used Pollock/Coley), roughly chopped
½ pound raw, shelled shrimp
1 tablespoon fish sauce
1/4 cup fresh chopped cilantro (coriander)
2 teaspoons sugar
2 teaspoon soy sauce
½ red bell pepper, roughly chopped
4 green onions (spring onions), trimmed, roughly chopped
Zest of ¼ lime
1” fresh ginger root, peeled and roughly chopped
Between ½ teaspoon and 1 tablespoon red Thai curry paste (this depends entirely on how much heat you want. My curry paste was very hot and I was serving these to the youngins, so I used just ½ teaspoon)
Vegetable or nut oil
1) Place everything except the oil in the bowl of a food processor and process until well chopped, but not a paste. Set in the refrigerator to cool and firm up for at least 30 minutes, but this can be made a day ahead.
2) With wet hands, shape into golf ball size rounds, then squish into patties. You should make about 25. Now, either brush with a bit of oil and broil or grill. Turn once when the cake gets golden brown, and cook the other side—roughly 3-4 minutes per side—this time could easily vary. Otherwise, the cakes can be sautéed for about 3 minutes per side.
Serve with lime wedges and Crackin’ Asian Slaw.