Put the fish, shallots, ginger or galangal, lemongrass, cilantro, garlic, lime leaves, sugar, and fish sauce in a non-metal dish and marinate for 30 minutes for flavours to mix well.
Transfer to a food processor and work to a coarse mixture: do not reduce to a paste. Stir in the sliced asparagus, salt and pepper.
Shape the mixture into 42 small balls, flatten into 1/2" thick cakes, and season with salt and pepper.
Heat a stove-top grill pan or skillet and brush with oil. Cook fish cakes in batches, 1-1.5 minutes on each side, or until golden and cooked right through.
Serve with chilli sauce or lime wedges.
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|Serving Size: 1 (949g)|
|Recipe Makes: 1|
|Calories from Fat: 1 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 4881.2mg||168 %|
|Potassium 116.3mg||3 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 4.4g|
|Protein 1.7g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 25
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