The feel of the fish cakes should be slightly rubbery, with a textured outer coating. Lime leaves are actually “double” ...

Stir well to combine – you can use your hands for this, then shape into eight fish cakes. Chill in the freezer for 10 minutes if possible, just to firm up before you coat them. To coat ...

Use your fingers to flake in the cooked fish. Gather a ball of the mixture together in your hands and then flatten out to form a patty/cake shape. If you find the mixture is too sticky ...

fish sauce, lemongrass, Thai curry paste, egg and 40-50 gms of bread crumbs. Mix. 2. Add this in a food processor or mixie. Take this mixture and shape into balls, flatten into cakes.