Thai fish cakes

Ingredients:

400 g fillet solid white fish (fish salt, perch, cod)

2 egg protein

2 tbsp. rice flour
what kind of flour should I choose? we'll show

1,5 a piece of fresh ginger root length cm

1 tbsp. finely chopped coriander

salt, white pepper

1 glass vegetable oil for deep frying

Fillets finely chopped with a sharp knife. Ginger peel and chop.

Mix in a large bowl, fillet, rice flour, ginger and coriander. Add lightly beaten with a fork proteins, season with salt and pepper, stir.

Using a teaspoon to shape small dense cakes. Heat oil in a heavy-bottomed saucepan to 180�C. dip the patties into the oil in small portions, fry for about 2 minutes, until Golden brown. Put on paper towels to absorb excess oil. Serve with lemon.