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| 2 | Shallots chopped |
| 2 | cloves garlic crushed |
| 2 klein | Red chillies; seeded & chopped |
| | Handful coriander leaves; chopped |
| 6 gross | Lime leaves; shredded |
| 1 x ca. 450 g | Haddock; skinned and chopped |
| 1 Esslöffel | fish sauce |
| | A little flour |
| | Groundnut oil for frying |
| 6 Esslöffel | rice vinegar |
| 4 Esslöffel | sugar |
| 1 Esslöffel | dark soy sauce |
| 2 klein | Red chillies; seeded & chopped |
| 1 Esslöffel | Coriander leaves finely chopped |
| | A lime ; juice of |
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1.Put the shallot, garlic, chillies and coriander leaves in a food processor and whizz them to a coarse paste.Add the shredded lime leaves and fish sauce and mix well.Tip into a bowl.
2.Put the fish in the food processor and whizz to a rough paste. Add this to the spice paste and mix together. Shape into eight round patties with the aid of a little flour to stop them sticking to your hands. Set aside for half an hour.
3.To make the dipping sauce heat the vinegar and sugar in a small saucepan until the sugar has dissolved and the mixture is becoming syrupy. Stir in the soy sauce and leave to cool. Add the chillies, coriander leaves and lime juice.
4.heat the oil in a shallow pan. When hot fry the cakes, a few at a time for about 4-5minutes on each side until golden.Serve hot with the dipping sauce.
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