Put it all in the food processor fish cakes
So you could call these fish balls (thanks to the shape I chose to make them and their Asian-like-influence), but ultimately they're a finer textured fish cake. I love me some hand-chopped fish cakes, where you can actually see the flakes of fish, however, I wanted to make these closer to the ones I have experienced in Thailand and Hong Kong.
Fish cakes are a delicious and versatile snack or meal – you can make them with any fish that tickles your fancy (I like to choose SASSI green-listed – that way I know it has been responsibly sourced), combine it with just about anything and eat them all year round.
I like to serve my fish cakes with rice or quinoa, drizzle over lots of the fresh minty sauce and enjoy.
Note: Lemons in season tend to be far juicier than out of season citrus - so if you are making this recipe in winter when citrus fruits are plump and juicy, perhaps reduce the amount of lemon of up the amount of cornflour by a tablespoon.