Ingredients :

1 tin fish fish-cake  fish-cake1
3 boiled potatoes
1 boiled carrot
2 t.spn pepper powder
1 tbl.spn chopped mint and coriander leaves
1 t.spn salt
1 egg
2 tbl.spn Edingborough fish sauce
1 Cup bread crumbs
Oil to fry.

Method :

Mash the potatoes and carrot together.
Add in the tin fish, pepper powder, mint & coriander leaves and mix well adding Edinborough fish sauce.
Roll it and use a round cutter to cut into a sphere shape.
Dip it in egg and roll in bread crumbs.
Deep fry the fish cake and serve it with potato chips.