These fishcakes with a Thai flavour are light and fresh but the spice is perfect to warm you on a winter night. I served them with a cucumber and broccoli salad with a rice wine and sesame oil dressing and made my own dipping sauce inspired by an Yotam Ottolenghi salad recipe. This makes 8 or 9 patties for a main or side dish.
- 150g cod fillet, well dried and diced
- 150g raw prawns, well dried
- 100g sweetcorn, tinned drained or frozen but defrosted
- 1 medium egg
- 1 tbsp fish sauce
- 1 red chilli, deseeded and roughly diced
- Handful fresh coriander
- 2 gloves garlic, peeled
- 3cm fresh ginger, peeled and diced
- 1 lime, zest and juice
- 4 spring onions
- Sunflower oil (to fry)
What to do
- Put all of the ingredients (except the oil and sesame seeds) in to a food processor.
- Pulse the machine to chop and mix the ingredients but don’t over do it making sure there is still some texture.
- Heat some oil in a frying pan and spoon the mixture in to 4 dollops at a time.
- Fry each patty for 5 minutes on each side, turning once.
- Drain on kitchen paper and keep warm until they are all cooked.
- Serve with a fresh salad and some sweet chilli dipping sauce.