Mexican Fish Cakes with Guacamole

Delicious with a nice hint of chili

800 gm white fish
4 sundried tomatoes that have been soaked for an hour in warm water, drained, squeezed dry, and minced
Freshly ground black pepper
1 cup of chopped coriander
4 large cloves garlic, minced
3 eggs, beaten
3 tablespoons wholemeal flour
3 spring onions, chopped
2 red chilies finely chopped
2 tablespoons of butter for frying
1 tablespoon of smoked paprika
Salt
4 ripe avocados, peeled, stone discarded
Juice of 2 limes
2 tomatoes, de-seeded, finely chopped
1 onion, peeled, finely chopped
2 red chillies, de-seeded, finely chopped
2 tablespoons fresh coriander leaves, finely chopped
4 tablespoons sour cream

Mix the fish in a food processor to a fine paste, then add all ingredients to the fish mixture and mix thoroughly. Shape into patties 3 inches wide. (Thin patties cook faster and go farther, but you can make them any size you like.)
Heat butter in a large frying pan over medium-high heat. Add fish cakes and fry until brown on both sides. Remove to a serving platter
Heat some oil in a pan and fry the cakes in batches until crisp and golden. Drain on paper towel.
Place the avocados in a large bowl with the lime juice and mash until smooth.
Add the other ingredients and mix well to combine. Place your Mexican Fish Cakes in a large serving bowl and surround with assorted corn chips and crackers to serve.