Thai Catfish Cakes

1 lb catfish (or other firm white fish) fillets
1/4 c minced onion
1/4 c chopped cilantro (opt.)
1 large egg
1 Tbs fish sauce
1 Tbs Thai red curry paste (opt.) or 1 tsp minced fresh ginger

Cut fish into one-inch chunks and put in food processor. Process to a coarse paste, using pulse feature to avoid over-processing.

Combine onion, cilantro (if using), egg, fish sauce and curry paste (if using) or ginger in a bowl and stir well to mix. Add fish paste and stir well to combine. It will be a loose mixture.

Heat oil in a large skillet or griddle over medium-high heat. Form fish mixture into 2-inch patties, adding each fish cake to pan as you form it. Fry until golden brown, about 2 minutes, per die and serve immediately. These do not keep well. Makes about 16 patties.