Thai Fish Balls With Chilli and Lime Mayonnaise

Another great find from Kraft. These make great appetiser's and taste fantastic! I served these at a party and received great comments! You can make the balls bigger if you like, but you will get less servings of course. Next time I might try these by just baking in the oven and not frying.

• Ready In: 30 mins
• Serves: 30

Ingredients

• 600  g  white fish fillets, roughly chopped
• 2  red chilies, finely chopped
• 2  garlic cloves, crushed
• 2  tablespoons  smooth  light peanut butter
• 2  tablespoons  finely chopped  coriander
• 1  tablespoon fish sauce
• 1  small red onion, finely chopped
• 1⁄2 cup mayonnaise
• 1⁄4 cup  coriander, roughly chopped
• 2  tablespoons  sweet chili sauce
• 1  tablespoon  grated lime rind
• 1  teaspoon lime juice
•  plain flour, for rolling
•  oil, for shallow frying
•  lime wedge, to serve

Directions

1. To make Chilli and Lime Mayonnaise: ~ Combine the mayonnaise, coriander, chilli sauce, rind and juice until smooth and chill for serving later.
2. Put the fish, chillies, garlic, peanut spread, coriander and fish sauce in a food processor and process until smooth. Place into a bowl and stir in the chopped red onion then cover and chill for about 5 minutes.
3. When chilled well shape the fish mixture, (this is easier using wet hands), into 30 × 2cm balls and roll lightly in flour.
4. Heat the oil in a large frying pan over medium heat.
5. Cook the balls, in 2 batches, for 5-7 minutes, or until golden and cooked through.
6. Serve with the Chilli and Lime Mayonnaise.