Fish patties

Ingredients
500g white fish, such as snapper
2 tablespoon finely chopped chives
2 egg whites, beaten lightly
1 clove garlic, minced finely
4 candlenuts, or blanched almonds, chopped roughly
¼ tsp freshly grated nutmeg
½ tsp dried shrimp paste
1 fresh kaffir lime leaf, vein removed and leaf shredded
1 tablespoon fish sauce
1 tablespoon finely minced lemongrass
Lime cheeks to serve

Preparation method
IN THE KITCHEN

Bone fish and mince finely by pulsing in a food processor, or putting through a mincer.
(However you do it, the mince must be fine.) Combine all ingredients, except lime cheeks, and, using your hands, mix well. Cover and refrigerate overnight.
Dip you hands in cold water and leave them wet to shape the fish patties to the size you desire.
Mine are 5 cm in diameter and 1 cm thick- they work out about 50g each.
Place on a plate lined with plastic wrap and refrigerate for 1 hour.

AT THE BARBECUE

Spray one side of the fish cakes liberally with oil and cook, oil-side down, on the flat plate for 2 minutes. Spray again with oil, turn them over and cook for a further 2 minutes.

AT THE TABLE

Lift patties onto a serving platter, decorate with lime cheeks and serve with steamed or fried rice.
If you like, serve with some light soy sauce flavoured with a little sweet chilli dipping sauce, but these patties really have plenty of flavour on their own