Fish Cakes with Rich Tomato Sauce

750 g boneless white fish fillets, roughly chopped
2 cloves garlic, crushed
2 tbsp grated fresh ginger or ½ tsp ground ginger
1 tbsp sugar
2 spring onions chopped
1 small red chilli chopped (seeds removed for milder flavour)
1 egg
50 g chopped unsalted roasted peanuts
Vegetable oil for deep frying

Process fish, garlic, ginger, sugar, spring onions, chilli and egg until smooth. Transfer to bowl, stir in peanuts. Roll rounded tablespoons of mixture into patties and slightly flatten. Deep fry in hot oil in batches until browned and cooked through.

Serve with Lowry Peaks Rich Tomato Sauce.

A great canape at a drinks party.

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