Fish cakes

Directions

1. In a large bowl, combine the first 8 ingredients. Mix thoroughly by hand until it becomes stiff and sticky.

2. Form into small 2 inch diameter cakes; this is about 2 tablespoons of fish mixture per fish patty.

3. In a large skillet or wok, heat oil over medium heat. Fry the Thai fish cakes golden brown on both sides.

4. Remove from the oil and drain.

5. Serve with and cucumber pickle relish.