200g white fish fillets, skinned and cut into chunks
1 small egg
2 tsp Thai red curry paste (to taste)
1/2 tbsp Thai fish sauce
1/4 tsp lime zest, finely shredded
1 spring onion, finely diced (set aside 1 tsp for the dipping sauce)
1 tbsp coriander, finely chopped
2 tsp chia seeds
1 tbsp coconut or rapeseed oil
Drain any fluid from the fish and blend it with the rest of the ingredients either in a food processor or with a hand blender until you have a slightly rough texture. Place the mixture in the fridge for 10 minutes to firm it up a little, then divide it into 4. Flatten each piece into a patty.
Heat the oil in a frying pan and fry the patties on a medium heat for 2-3 minutes on each side or until they are golden brown. Serve with the dipping sauce.
For the sweet and sour dipping sauce:
Put the sauce ingredients in a small saucepan and bring them to the boil, then simmer for about 1 minute. Pour the sauce into 2 small bowls.