THAI FISH CAKES

These fishcakes are perfect for a dinner party or a casual lunch. You don’t need to use expensive fish, red cod or something similar works particularly well.

500g white fish fillets
3 Tbsp cornflour
1 Tbsp fish sauce
½ cup fresh coriander
1 egg
1 Tbsp ready- made red curry paste
2 spring onions or snake beans, finely chopped
Oil for frying

Method

Blend the fish in a food processor until smooth. Add the cornflour, fish sauce, egg, coriander and red curry paste. Process until combined.

Transfer the mixture into a bowl and stir in the spring onions.

Using wet hands, mould into flattish patties, about 4cm in diameter.

Heat a generous amount of oil in a frying pan. Cook the fish cakes (don’t overcrowd the pan) until browned on both sides. Slip them into a paper towel-lined roasting pan, keeping them warm in a moderate oven.

Serve warm with chilli dipping sauce.