Fish Cake with Dill

As a follow-up to my fish paste recipe, this recipe was traditionally from Hanoi, the Capital of Vietnam. I add chicken breast to my recipe and love it. This creation can also be added to many Vietnamese noodle soups. The main herb is dill – and lot of it. I also like the Thai fish cake, and this is a combination of both recipes. This dish made in little fish balls can be presented as an appetizer or on top of noodles, such as bun cha ca thi la, etc. There are endless ways to serve this dish.

Ingredients:
300 grams fish paste
1 chicken breast, cut into cube
1 egg
1/2 cup green beans, finely diced
2 shallots, chopped
4  young garlic, minced or 2 clove garlic

1 cup fresh chopped dill

Seasoning ingredients:
2  tsp fish sauce
1/2 tsp salt
1/4 tsp black pepper
1 tbsp sugar
1 Tbsp curry powder
1 cup oil for deep frying

Vietnamese dipping sauce* or mayonnaise-avocado sauce**

Directions:
In a food processor, add chicken breast and pulse a few times until chicken turns into a paste.

In a mixing bowl, combine the chicken paste with the rest of the ingredients and mix well.

Dip hands in water. Divide the mixture equally to form 8 to 12 patties. 

Heat oil in a wok and fry patties on medium heat for 5 minutes or until golden brown. Serve with rice or rice noodles with dipping sauce.

Remove from wok and place fish cakes on the paper towel to absorb some of the oil.

*Vietnamese dipping sauce ingredients:
1/4 cup water or coconut water
1 tbs sugar
2 tbs fish sauce
Equal amounts of rice vinegar and lime juice (1 tbs)
Red chili and minced garlic

**Mayonnaise-avocado sauce ingredients:
1/4 cup light mayonnaise
2 tbs low-fat Italian dressing
1 avocado
1 tsp garlic powder
1 tbsp. sweet chili sauce

1 tbs lime juice
1/4 tsp salt
1/8 tsp black pepper
2 tbsp. fresh chopped cilantro

 Blend ingredients of each type of sauce separately in a food processor.