Cut the fish into chunks and squeeze out excess water.
Rough chop the coriander, chillies and ginger and put in a food processor.
Process to a paste then add the fish and pulse until well combined.
Put the flour on a plate and divide the mixture into patties before dusting in flour.
Refrigerate for 30 minutes before frying.
Heat the oil in a pan and fry for about 4 minutes each side.
Notes
Make sure that the fish has no excess water before processing or the burgers will not stick together.If the mixture is too wet add a tablespoon of plain flour.