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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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1 pound white fish, skin and boneless, cut into chunks
4 stalks lemon grass, very thinly sliced
½ teaspoon ground turmeric
3 garlic cloves
2 tablespoon plain flour
2 eggs
salt and pepper
vegetable oil for frying
Place all the ingredients, apart from the oil, in a food processor and process until well combined and sticky. Using lightly floured hands, shape the fish mixture into patties. Heat the oil in a large frying pan and fry the fishcakes in batches for 3 to 4 minutes on each side or until golden brown and cooked through. Drain on kitchen paper and serve hot.