Classic Thai fish cakes

These are a traditional recipe I learnt from Max Mullins at Oceanic Thai. What makes them unique is their texture - bouncy, light and fluffy – and they're not battered. It's the combination of firm white-flesh fish and a small amount of oily fish (I've used ocean trout here) that gives these fritters such an amazing mouthfeel. The trick is to bash the mixture together so that the proteins break down, then a double fry in oil to achieve a crunch and get a nice colour but not overcook them.