These spicy fish cakes will be your new favourite appetiser - Better Homes & Gardens Australia

Ingredients

• 500g skinless blue mackerel fillets, pin-boned and cut into small cubes
• 250ml coconut cream
• 2 free-range eggs, lightly beaten
• 2 Tbsp (heaped) glutinous rice flour or rice flour
• 6–8 makrut lime leaves, trimmed and finely sliced
• 1 Tbsp caster sugar
• 1 tsp salt
• 3–4 fresh banana leaves (see Cook’s Tips)
• 24 toothpicks with pointed ends
• Steamed rice, sliced chilli and coriander, to serve (optional)
• Spice paste
• 8 shallots, peeled, roughly chopped
• 4 cloves garlic
• 4 candlenuts or macadamia nuts
• 5 fresh red chillies, deseeded and sliced (leave seeds in if you prefer it hotter), plus extra to serve
• 10 dried red chillies (soaked in hot water until softened, drained), chopped
• 3–4cm piece galangal or ginger, sliced
• 3–4cm piece fresh turmeric, sliced
• 3 stalks lemongrass, white part only, chopped
• 2 tsp belacan (shrimp paste), toasted (see Cook’s Tips)
• 2 Tbsp vegetable oil