Vietnamese Fish Cakes - Chả Cá Chien

Put cut up tilapia pieces in the freezer and let it semi-freeze for an hour or two.
In a food processor, add the semi-frozen fish pieces along with the rest of the ingredients. Puree until it becomes a smooth paste, around 2 minutes.
Add cooking oil to your hands (so fish puree does not stick) and remove the fish paste from the food processor. Shape it into a big ball, and then on a clean surface, slam the fish paste with your oiled hand onto the surface. Repeat for 20 times. This will remove the air pockets from the fish paste.
Place fish paste in fridge for at least an hour for it to set but no more than 24 hours.
Scoop out ¼ cup of the fish paste and shape into a ball, then flatten it. Another alternative is to just do one large round patty. I like to do individual portions.
Add oil to a pot, filling it no more than halfway but do a 1/3 or less. Heat oil to 350 degrees. Gently add fish cakes to the oil and fry until they are nice and golden brown, around 5 minutes. Constantly turn the fish cakes over so they brown evenly.
Once cooked, place fish cakes on a cooling rack.
You can serve these fish cakes with steamed rice, roll them in rice paper or use them for noodle soups, etc.
Alternatively, you can make fish balls with this recipe, and instead of frying them you will just add them to your soup broth. First bring soup broth to a boil, then add the fish balls. You will know the fish balls are cooked when they start floating to the top.