Instructions: Put the shallot garlic chillies and coriander leaves in the bowl of a food processor and whiz them to a coarse sludge.

Add the shredded lime leaves and the fish sauce.

Mix to a loose paste.

Tip into a separate bowl and season with salt.

Whiz the fish to a rough paste (dont overdo it) add it to the spice paste and mush the whole lot together.

Shape the mixture into about 8 round flat patties with the aid of a little flour to stop them sticking to your hands.

Set aside for half an hour for the flavours to mix.

Meanwhile make the dipping sauce.

Heat the rice vinegar and sugar in a small saucepan until the sugar has dissolved and the mixture is becoming syrupy.

Stir in the soy sauce and lime juice and leave to cool.

Add the chillies chopped very finely and the coriander leaves.

Heat just enough oil in a pan to shallowfry the flsh cakes.

When the oil is hot fry the iittle cakes a few at a time until golden about 4 or 5 minutes on each side maybe a little less.

Serve them hot from the pan with the dipping sauce.

Serves 2

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