These delicious and crispy fish cakes are flavoured with lime juice, sesame oil and sugar.
- Separate roots, stems and leaves of coriander. Set leaves aside and chop roots and stems. Place in a food processor with fish fillets and chilli and process until almost paste-like. Transfer to a bowl with spring onion, ginger and cornflour. Mix together fish sauce and sugar, and add fish mixture. Using clean hands, mix together well. Chill while making salad.
- To make Sesame Carrot Salad: Combine carrot, cucumber, onion and reserved coriander leaves. Whisk together peanut oil, vinegar and sugar. Pour half the dressing over salad and toss to combine.
- Heat vegetable oil in a large frying pan on medium. Cook 1/4 cup measures of fish mixture in batches, flattening slightly with a spatula, for 2-3 mins each side, until golden and firm. Drain on paper towel. Repeat with remaining mixture. Serve fish cakes with salad and top with sesame seeds. Serve remaining dressing in a small bowl for dipping.
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