By Keith Floyd
These are a complete change from your normal fishcake. For a start, there is no potato bulking them out, so what you get are the flavors from all the individual ingredients. This makes them rather special.
Coarsely purée the seafood and fish in a food processor, then mix the processed fish with all the other ingredients except the flour and vegetable oil.
Form the mixture into small, bite-size cakes and dust them in the flour.
Heat the oil in a large pan and deep-fry the fishcakes until golden.Serve with Sweet Chili Sauce and