Until recently, the best fish cakes I had ever made were to a Thai recipe. But these Indonesian ones are as good. The recipe is from Mrs Nella Lesiwal of Nusa Laut, one of the islands in the Moluccas. The popular fish there are tuna, tenggiri and tongkol, and the nuts are kenari nuts. In London I make these fish cakes with fresh Spanish mackerel or fresh cod, replacing the kenari nuts with the same quantity of blanched almonds or brazil nuts.