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Ingredients
500 g/1 lb boneless firm white fish fillets 2 fresh red chilies, chopped 2 stalks fresh lemon grass, finely chopped, or 1 teaspoon dried lemon grass, soaked in hot water until soft 2 tablespoons chopped fresh coriander 1 tablespoon finely grated fresh ginger 2 teaspoons ground cumin 1 teaspoon finely grated lime rind 1 egg white sweet chili sauce

Instructions
260 kilojoules 62 Calories per fish cake Low Fibre Low Fat Negligible carbohydrate 1. Place fish, chilies, lemon grass, coriander, ginger, cumin, lime rind and egg white in a food processor and process until smooth. 2. Take 3 tablespoons of mixture and shape into patties. 3. Heat a nonstick frying pan over a medium heat, add fish cakes and cook for 2-3 minutes each side or until golden and cooked through. Serving suggestion: Serve warm with chili sauce for dipping. Makes 8