Thai Fish Cakes

Ingredients:
500g cooked Snapper
1/2 cup coriander, chopped
1/4 cup rice flour (or cornflour)
2 Tbs fish sauce
2 Tbs Thai sweet chilli sauce
2 Tbs lime juice
1 fresh chilli, finely chopped
1 egg
4 spring onions, finely sliced
1 small-medium zucchini, finely chopped

1/2 cup plain flour
1 egg
1 Tbs milk
2 cups breadcrumbs
canola oil for frying

Method:
Mix together all ingredients from the fish to the zucchini until nicely combined and sticking together.
Shape into patties and allow to firm up in fridge for 2-3 hours.
Mix together egg and milk.
Dip patties into the flour, then the egg mixture then the breadcrumbs.
Fry until golden.

Serve with salad.

Makes about 12 patties