500 g Eel, skinned, boned and chopped
250 g Cod fillet, chopped
2 stalks Lemon grass, finely chopped
4 shallots, finely chopped
2 cloves Garlic, finely chopped
1 Small red chili, finely chopped
1 teaspoon Nuoc cham sauce
1/2 teaspoon Golden caster sugar
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 cup Vegetable oil, for frying

Serving :-
16 – 20 pieces Crisp lettuce leaves
1 sprig Coriander (cilantro) leaves and mint leaves
1 Sauce bowl of Nuoc Cham dipping sauce

Put all ingredients, except the oil, into a food processor with salt and pepper. Process to a paste.
Turn the paste into a bowl, cover and chill in the refrigerator for 1 hour, then form into 16 cakes.
Heat the oil in a wok. Gently fry the eel cakes for 5 minutes on each side, until golden brown.
To serve, let each guest wrap up an eel cake in a lettuce leaf with a handful of herbs, and dip the parcel into the nuoc cham dipping sauce.