My heroine in Treasured Secrets is a talented chef, so of course, as a lover of food, I just had to make all the meals that Rosalina prepares in my books. This recipe features in a tapas feast in book two in my series: Treasured Lies.
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These Thai Fish cakes are delicious, easy to make and certain to become a favourite with your whole family. This recipe makes 12 fish cakes, so I always make at least a double batch. You can make them a day ahead too and reheat if you like. They are perfect party finger food too.
 | Ingredients 250g White fish fillets, skin & bones removed 1/2 cup cooked long grain rice 1/2 cup green beans roughly chopped 1 stalk lemon grass, sliced 2 cloves garlic, crushed 1 red chili, seeds removed and chopped 1 coriander plant, roots included chopped 2 teaspoons fish sauce 1 egg, beaten Vegetable oil for frying |
 | Method Put all ingredients except oil into a food processor and process until just combined. Don’t over mix. Place about 1cm of oil in a hot pan. Place a heaped tablespoons into pan and fry a few at a time until golden brown on both sides. Drain on absorbent paper. |
Serve with fresh green salad, sweet potato fries and dipping sauces.
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