Lime leaves are
available from Asian
supermarkets – find
them in the freezer.
If you can only get
dried, soak them in
water for 20 mins
Put the salmon, white fish and
squid into a food processor, then
whizz until smooth. Add the chilli
paste and pulse until well mixed.
Place all the other ingredients, except
the oil, into a large bowl. Add the
fish mixture, then knead together
for 5 mins until smooth and elastic.
Shape into small flat discs about
5cm across. Heat a few cms oil in
a wok until it shimmers, then fry the
fishcakes in batches for 2-3 mins
until golden. Drain on kitchen paper.
Can be chilled for up to 1 day, then
reheated in a hot oven for 5 mins.
For the chilli sauce, place the
vinegar, sugar, 2 tbsp water and the
whole chillies in a small saucepan,
then bring to the boil. Simmer for
15 mins, then remove from the heat.
Place in a food processor and blend
until smooth. Strain, saving 1 tsp chilli,
then stir in the saved chilli and leave
to cool. Will keep in the fridge for up
to 1 week. Serve fishcakes with the
chilli sauce, cucumber and peanuts.