Thai Style Fish Cakes

Anyone that knows me, know how much I love competition cooking shows. Shows like Iron Chef, Chopped and Cutthroat Kitchen are some my favorites. The idea of taking items that have already been cooked and repurposing them into completely new and tasty dishes... its the ultimate in culinary creativity.

I decided to give myself a little challenge. I had some funky fish patties made from Swai (similar to catfish) that I really didnt like. Time to create something new! Because the patties are not breaded and the fish is a white fish, I decided to create a fish cake, but not in the traditional Caribbean style. Instead I used asian flavors and pan fried them without breading them. A perfect compliment to the Asian slaw that I posted last year.
On to the recipe:

I used fish 3 patties
Basil (chiffonade)
Cilantro (chiffonade)
Green Onion rough chop
White onion
Ginger (minced)
Garlic
Red chili
Fish sauce
Lime


In a food processor, chop up the garlic and onion. Break up the fish patties and add to machine. Pulse to break up but keep texture. Pour out into a bowl and add basil, cilantro, ginger, red chili, fish sauce, green onion and lime. Mix together and form small patties.
Place into a hot pan with a little oil, on low heat. Let each pattie cook about till brown on each side. That's it!

*This can be done with fish that has already been cooked as well. Just watch the amount of fish sauce. Cooked items already have salt and then the salt content in fish sauce is very high. Use sparingly.