For this recipe I have used Kob you can use any fish you have and it’s a good way to make fish go further unfortunately it is a long process but like anything good food takes time. This recipe can be changed using the basic principles to make Thai fish cakes by adding Green or red Thai paste to the mixture. You can also add masala to give it an Indian flavour or Duka to give it a hint of Morocco. These fish cakes can be made up in batches and once prepped can be frozen down to be fried at a later stage. Do not freeze them for longer than 2 months. This dish makes a nice starter.