Fragrant Balinese flavours make these cakes a bit special.

Ingredients

• 500 grams boneless firm-fleshed white fish
• 250 grams shelled green prawns
• 4 tblsp basa genep (see website on recipe)
• ¼ cup finely chopped shallots
• 1 tsp minced fresh garlic
• 1 tsp minced fresh ginger
• 2 tsp salt
• 1 egg white
• 2 tblsp chopped fresh coriander
• clarified butter or oil to pan-fry

Method

1. Cut the fish into 3cm pieces and place in a bowl with the prawns. Add the Basa Genep, shallots, garlic and ginger and toss well. Cover and marinate for 15 minutes.
2. Transfer the ingredients to a food processor, add the salt, egg white and coriander and pulse until the mixture is well chopped but has not become a paste.
3. Mould large tablespoonfuls into about 20 even-size patties.
4. Heat sufficient butter or oil to just cover the base of a non-stick frying pan and cook the patties for about 5-6 minutes, turning once until they are golden and cooked. Do not over cook as they will become dry and tough. Serve with your favourite chilli dipping sauce.