Ingredients

• 1 carrot, grated
• 1 zucchini, grated
• 3 green onions, sliced thinly
• 3 garlic cloves, quartered
• 1 red chile, seeded, chopped
• 2 teaspoons fresh ginger, grated
• 1 1/2 tablespoons fresh coriander, chopped
• 1 teaspoon grated lemon rind
• 500 g white fish fillets, chopped
• 1 tablespoon fish sauce
• 1 teaspoon turmeric
• 1 tablespoon oyster sauce
• 1/2 cup panko breadcrumbs, flakes (Japanese breadcrumbs if you can't get these don't use regular just use plain flour.)
• 40 -50 ml peanut oil
• 1 tablespoon white wine vinegar
• 1 teaspoon brown sugar
• 100 ml sweet chili sauce
• 1 teaspoon dried basil or 1 tablespoon fresh basil
• 1 1/2 tablespoons fresh coriander, finely chopped
• 150 g yogurt, natural
• 1/2 teaspoon garlic powder
• 1 teaspoon finely grated lemon rind
• 1 tablespoon lemon juice
• 2 tablespoons fresh coriander, finely grated
• 3 teaspoons sweet chili sauce

Instructions

1. Blend or process carrot, zucchini, onion, garlic, chili, ginger, coriander and rind until finely chopped.

2. Add fish, sauces and turmeric blend or process until well combined. Shape into patties and for ease of handling refrigerate about 20 min's before using.

3. Heat the oil in a pan or on a grill, press panko flakes onto each side of patties and cook over a medium heat, until browned on both sides and cooked through. Serve with dipping sauces.

4. Sweet Chili-Coriander Sauce.

5. Combine the first three ingredients and stir until sugar dissolves (I usually just zap it in the microwave for about 30 seconds, to heat enough, to dissolve sugar.).

6. Stir in herbs and serve.

7. Coriander Chili Yogurt.

8. Combine all the ingredients in a small bowl and serve.

9. To Serve: Arrange patties on a platter plate and serve dipping sauces along side.