Spicy fish-zucchini cookies

Grate the zucchini coarsely. Mix with the salt and put in a sieve. Let stand for 30 minutes.

Remove the outside of the lemongrass stem and cut the stem into very small pieces. Slice the garlic.

Put the garlic and lemongrass together with the curry paste in the food processor and grind briefly. Add the fish into pieces and finely grind. Spoon into a bowl.

Push as much moisture out of the zucchini as possible and mix the zucchini with a spoon through the fish mixture.

Always take a large tablespoon of the mixture and make 12 fish cakes with damp hands.

Heat the oil in a frying pan and deep-fry the cookies in portions in 4 min. Golden brown and done. Turn halfway. Repeat with the rest of the fish cakes.

Drain and cool on kitchen paper. Eat them cold or heat them briefly on the barbecue. Serve with the chili sauce. Bon appétit! .