Thai-style fish cakes
Put the cod into a blender or food processor with the fish sauce, curry paste, lime juice, garlic, lime leaves and egg white, and process until a smooth paste forms. Add the coriander and process again untilmixed thoroughly.
Divide the fish cake mixture into eight. Roll into balls, then flatten to make small round patties. (If you like, make smaller patties for canapés, but don’t cook as long.)
Heat the oil in a frying pan over a medium heat. Add the fish cakes in batches, frying for 3–4 minutes oneach side until golden brown.
Remove from the pan using a spatula, drain on kitchen paper, and serve hot.