Ingredients
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600 g white fish fillets, roughly chopped
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2 red chilies, finely chopped
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2 garlic cloves, crushed
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2 tablespoons smooth light peanut butter
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2 tablespoons finely chopped coriander
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1 tablespoon fish sauce
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1 small red onion, finely chopped
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1/2 cup mayonnaise
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1/4 cup coriander, roughly chopped
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2 tablespoons sweet chili sauce
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1 tablespoon grated lime rind
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1 teaspoon lime juice
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plain flour, for rolling
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oil, for shallow frying
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lime wedge, to serve
Instructions
- To make Chilli and Lime Mayonnaise: ~ Combine the mayonnaise, coriander, chilli sauce, rind and juice until smooth and chill for serving later.
- Put the fish, chillies, garlic, peanut spread, coriander and fish sauce in a food processor and process until smooth. Place into a bowl and stir in the chopped red onion then cover and chill for about 5 minutes.
- When chilled well shape the fish mixture, (this is easier using wet hands), into 30 × 2cm balls and roll lightly in flour.
- Heat the oil in a large frying pan over medium heat.
- Cook the balls, in 2 batches, for 5-7 minutes, or until golden and cooked through.
- Serve with the Chilli and Lime Mayonnaise.