Thai Fish Cakes

4 tablespoon(s) lime juice

1 tablespoon(s) light soy sauce

1 tablespoon(s) sugar

1/4 teaspoon(s) red pepper flakes

1/2 medium bell pepper

1/3 cup(s) packed fresh cilantro

1 clove(s) garlic

1 slice(s) (1/2-inch-thick) fresh ginger

2 teaspoon(s) grated lime zest

2 teaspoon(s) sugar

1 1/2pound(s) skinned salmon, halibut, tilapia or flounder fillets, cut in chunks

1 tablespoon(s) vegetable oil

Directions

1. Sauce: Stir all ingredients in a small bowl until well blended.
2. Fish Cakes: Pulse all ingredients except fish and oil in food processor until just blended. Add fish; pulse until fish is just blended.
3. Shape level 1/4-cupfulls fish mixture into twelve 3-inch patties. (Fish cakes may be refrigerated, loosely covered, at this point up to 4 hours.)
4. Heat oil in large nonstick skillet over medium-high heat. Cook fish cakes in two batches, 1 minute on each side, or until just cooked through. Drain on paper towels. Drizzle fish cakes with Sweet and Sour Sauce.

Read more: Thai Fish Cakes Recipe - Fish Cakes REcipes at Womansday.com - Woman's Day