Fish Cakes with Dill
Ingredients:
600g mackerel flesh/mud carp flesh
2 sprigs dill
2 sprigs coriander
1/4 cup spring onion, chopped
1 tbsp minced red chili
2 tbsps minced garlic
Seasonings：
3 tbsps fish sauce
1 tsp sugar
1 tbsp crushed black pepper
3 tbsps corn flour
1/4 cup water
Directions:
1.Cut dill and coriander finely.
2.Mix chopped herbs with chopped spring onion, minced red chili, minced garlic, seasonings and fish flesh thoroughly. Stir until the mixture becomes sticky and thick.
3.Rub hands with water or oil, knead fish paste into balls, and then press them with palms into a cake-shape.
4.Heat some oil until medium hot, deep-fry fish cakes in it until golden and cooked, take them out, strain and then transfer to a plate.
