500g whiting/cod or any firm white fish, skinned and boned

3 cloves of garlic, crushed

50g of ginger, finely grated

1 chilli, deseeded and chopped

1 Lemongrass stick, finely chopped

1 star anise, crushed

1 tsp chinese five spice

pinch of tumeric

Pinch mixed spice

Pinch curry powder ( sharwoods )

1 lime leaf, finely chopped

1 tbsp of soya sauce

1/2 lemon squeezed

2 tbsp of Fish sauce

Salt / pepper

Method:

• put all spices in a blender and pulse until it forms a paste
• roughly chop the fish and add to the blender, pulse until all ingredients are mixed together
• remove and put the mix into fridge for 20 minutes
• then mould into small patties (approx 35g each)
• heat a non-stick pan and add some olive oil
• pan-roast the fish cakes for 20s on each side, until firm to touch (cooking time may vary due to thickness of the cake)
• squeeze some lemon juice on top and enjoy!