Simple Fish Cakes

Fish cakes are one of my favorite dishes because I can totally control the taste depending upon the ingredients that I have on hand. The taste of the fish cakes will be changed from Asian to Western with just a few spices and herbs. Eating fish is healthy, and changing the taste and structure of the fish cake recipe is fun.
Ingredients:
1 lb Trout fillet, chopped
1 tbs fish sauce
1/2 tsp salt
2 tsp lemongrass
4 scallions, chopped
1/4 cup chopped cilantro
2 cloves garlic minced
1/4 cup milk
1 tbs sweet chili sauce
1 egg
2 tbs cornstarch
1/2 cup chopped young soy or green beans (optional)

Vegetable oil and coconut oil for shallow-frying

Dipping sauce
1/4 cup fish sauce
2 tbs water
2 tbs sugar
2 tbs vinegar
Minced garlic
Chopped red hot chili

Directions:
Place fish, lemongrass, garlic, scallions, cilantro, milk, fish sauce, salt, chili sauce, cornstarch and egg in a food processor and mix until smooth. Transfer the fish mixture to a bowl and fold in the beans.

With wet hands, shape into ten 4 inch cakes.

Cover and refrigerate until ready to use.
Heat both oils in a large, heavy-based frying pan and cook the fish cakes in batches over medium heat

for 2 minutes on each side or until they become golden brown. Serve with rice and dipping sauce

To make the dipping sauce, combine all the ingredients in a bowl and mix well.