Crisp Fish Cakes

Prepare Ginger Dipping Sauce; set aside.

Process fish pieces in food processor 10 to 20 seconds or just until coarsely chopped. Do not pur Add fish sauce, garlic, chopped cilantro, lemon peel, ginger and red pepper; process 5 seconds or until combined.

Rub cutting board with 1 love this information to 2 teaspoons oil. Place fish mixture on board; pat evenly into 7inch square. Cut into 16 squares; shape each square into 2inch patty.

Heat 1 to 11/2 inches oil in Dutch oven or large skillet over mediumhigh heat until oil registers 360 to 375 on deepfry thermometer. Place 4 patties on slotted spoon and lower into hot oil.

Fry patties in batches 2 to 3 minutes or until golden and fish is opaque in center. (Do not crowd pan. Allow oil to return to temperatur between batches.) Remove with slotted spoon to paper towels; drain.

Serve with lettuce leaves, apple, cilantro leaves, mint and Ginger Dipping Sauce. To eat, stack 1 fish cake, apple strips, cilantro and mint in center of lettuce leaf. Drizzle with sauce; enclose filling in lettuce leaf.