Shrimp & Fish Cakes (Tod Mon) With Cucumber Condiment

Recipe Instructions * chopped in food processor to a coarse paste ** Available in some Asian markets. Combine all of the ingredients except for the cooking oil. Mix well and form into 3-inch round patties, 1/4 inch thick. Setting the thermostat to 360 degrees, heat an electric skillet, placing about 1 inch of oil in the pan. Fry each patty, turning once, until golden brown. Serve with cucumber condiment that follows. NOTES: I have always found that the shrimp/fish mixture is too gooey to work with unless I coat each blob with some plain flour as I start to form it into a patty. I've also always made smaller patties (about 1.5 inches across and 1/2 inch thick) because this size was easier to work with. Frying in a wok also works well. (from The Frugal Gourmet On Our Immigrant Ancestors, by Jeff Smith