•  1kg white fish fillets, skin off
•  4 kaffir lime leaves+, thinly sliced
•  1 cup (250ml) fresh chilli sauce, see recipe
•  ½ cup corinader (cilantro) leaves
•  1 teaspoon sea salt flakes
•  1 egg
•  vegetable oil for shallow frying
•  2 Lebanese cucumbers, thinly sliced
•  2 tomatoes, sliced
•  2 green onions (scallions), sliced

  Place the fish, lime leaves, ½ cup (125ml) of the chilli sauce, coriander, salt and egg in the bowl of a food processor and process for 1 minute or until well combined. Take two tablespoons of the mixture and shape into a pattie. Repeat with remaining mixture. Heat 1cm of oil in a large frying pan over medium heat. Fry the fish cakes, in batches, for 2–3 minutes each side or until golden. Set aside and keep warm. Place the cucumber, tomato and green onion in a bowl with the remaining chilli sauce and toss to combine. Serve with the fish cakes. Makes 12.
+ Kaffir lime leaves have a strong, fresh citrus flavour and are bright green and glossy when fresh. They can be stored fresh or frozen in airtight containers or zip-lock bags.