MMMMM----------------------FOR THE CHUTNEY--------------------------- 4 tb White wine vinegar 1 tb Sugar 1 sm Cucumber; cut into small -dice 1 Red pepper; deseeded and cut ; into dice 1 tb Fresh mint; finely chopped 1 tb Lime juice 3 Salad onions; cut into -diagonal ; slices For the fish cakes, place the fish, fish sauce, sugar, coriander, paprika, lime zest, garlic, ginger and salad onions into a blender or liquidiser and process until smooth. Add the grated carrot. Divide the mixture into eight pieces and shape into patties. Lightly roll each fish cake in flour. Heat the oil in a large frying or griddle pan and cook gently for approximately 5-7 minutes on each side until golden brown and cooked through. For the chutney, place all the ingredients into a pan and cook gently for 20 minutes. Serve the fish cakes warm with the chutney. NOTES : Fish cakes with a difference, the cucumber and red pepper chutney adds a delicious spiciness to the fish.