Fish Patties With Two Dipping Sauces

• carrot, grated↗1
• zucchini, grated1
• green onions, sliced thinly↗3
• garlic cloves, quartered↗3
• red chile, seeded, chopped↗1
• fresh ginger, grated↗2 teaspoons
• fresh coriander, chopped1 1⁄2 tablespoons
• grated lemon rind1 teaspoon
• white fish fillets, chopped↗500 g
• fish sauce↗1 tablespoon
• turmeric↗1 teaspoon
• oyster sauce↗1 tablespoon
• panko breadcrumbs, flakes (Japanese breadcrumbs if you can't get these don't use regular just use plain flour.)↗1⁄2 cup
• peanut oil40 -50 ml
• Sweet Chili-Coriander Sauce↗
• tablespoon white wine vinegar↗1
• teaspoon brown sugar↗1
• ml sweet chili sauce100
• teaspoon dried basil or 1 tablespoon fresh basil↗1
• tablespoons fresh coriander, finely chopped1 1⁄2
• Coriander Chili Yogurt
• g yogurt, natural↗150
• teaspoon garlic powder↗1⁄2
• teaspoon finely grated lemon rind1
• tablespoon lemon juice↗1
• tablespoons fresh coriander, finely grated2
• teaspoons sweet chili sauce3

Step-by-step instructions

1. 1

   Blend or process carrot, zucchini, onion, garlic, chili, ginger, coriander and rind until finely chopped.

2. 2

   Add fish, sauces and turmeric blend or process until well combined. Shape into patties and for ease of handling refrigerate about 20 min's before using.

3. 3

   Heat the oil in a pan or on a grill, press panko flakes onto each side of patties and cook over a medium heat, until browned on both sides and cooked through. Serve with dipping sauces.

4. 4

   Sweet Chili-Coriander Sauce.

5. 5

   Combine the first three ingredients and stir until sugar dissolves (I usually just zap it in the microwave for about 30 seconds, to heat enough, to dissolve sugar.).

6. 6

   Stir in herbs and serve.

7. 7

   Coriander Chili Yogurt.

8. 8

   Combine all the ingredients in a small bowl and serve.

9. 9

   To Serve: Arrange patties on a platter plate and serve dipping sauces along side.