Burmese Fish Cake

Method

Boil the potato until tender, then peel and mash thoroughly. Poach the fish fillets until cooked through, drain well and flake finely, removing any bones. Combine the mashed potato with the flaked fish, fried onions, garlic, turmeric, salt, fish sauce, coriander and green chilli, mixing until a cohesive paste forms. Shape the mixture into flat oval cakes approximately 7cm long and 3cm wide. Heat oil in a deep pan to 180°C and carefully fry the fish cakes in batches until golden brown on all sides, about 3-4 minutes. Drain on kitchen paper and serve hot with sweet chilli sauce and thin slices of raw onion and ginger.