move the fish from the liquid and flake it.
Add the eggs, Thai pesto, coriander,
parsley, chilli, onion and potato flour to
the flaked fish. Mix all the ingredients
and leave the mixture in the fridge for 1
Remove from the fridge and shape
into cakes if preferred. Heat the oil and
fry the fish cakes on both sides until
golden brown and firm (or simply drop
spoonfuls into the heated oil). Serve with
mashed potato and sweet chilli sauce.
Serves 6 as a main course and about
15 as a snack.
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