Recipes

Thai Style Fish cakes with Honey Dip and Salad

·         500g/1lb 2oz  fish I used Trout

·         1 tbsp Thai fish sauce

·         2 tbsp chopped fresh coriander

·         2 spring onions, finely sliced

·         4 potatoes bolied and mashed

·         pinch dried chilli flakes

·         1 lime, juice and zest

·         1 beaten egg

·         Panko breadcrumbs or Polenta

·         vegetable oil, for shallow frying

·         1 bunch watercress

Honey Dip

·         2 tbsp honey

·         1 tbsp vinegar

·         1 small onion, finely chopped

·         2 tbsp tomato ketchup

·         1 tbsp chopped fresh mint and coriander

1.     Preheat the oven to 180C/350F/Gas 4.

2.     Cook the trout and flake.

3.     Cook the potatoes and mash

4.     Put the fish, potatoes, fish sauce, coriander, spring onion, chilli flakes, lime juice and zest into a food bowl and combine by hand until smooth.

5.     Shape the mixture into small fish cakes and chill in the fridge for 30 mins.

6.     Beat the egg and put the Panko onto a plate.

7.     Dip the fishcakes into the egg and then into the breadcrumbs make sure they are covered completely

8.     Pour the vegetable oil into a deep heavy-based frying pan until it is 2.5cm/1in in depth and place over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

9.     Fry the fish cakes for 2-3 minutes on each side, or until golden-brown. Transfer to a baking tray and put the fishcakes into the oven for five minutes to heat through.

10.  For the dip, put the honey into a small pan with the vinegar, onion and ketchup. Bring to the boil, remove from the heat and set aside to cool. Stir in the chopped herbs.

11.  Serve the fish cakes with the honey dip and salad.