Thai fishcakes

Ingredients:

500g cod

1 tbsp Thai red curry paste

fresh coriander

4 spring onions

1 egg

pinch dried chilli flakes

1 lime, juice and zest

plain flour, for dusting

olive oil, for shallow frying

1 tbsp vinegar

2 tbsp tomato ketchup

preparation:

preheat the oven to 180c/350f/gas mark 4

first make the honey dip: blitz half the spring onions and a quarter of the fresh coriander

add to the blitzer

2 tbsp honey

1 tbsp vinegar

2 tbsp tomato ketchup and blitz

reserve the dip for heating up

whisk an egg pour half the egg into the blitzer

add 1 tbsp Thai fish sauce

1 tbsp Thai red curry paste

the remaining fresh coriander

the remaining spring onions

add a pinch of dried chilli flakes

add the juice and zest of a lime

blitz the ingredients

add the fish

blitz to a texture suitable for forming fish cakes

form the fishcakes

dust the fishcakes with flour

dip the fishcakes into the remaing egg

press the fishcakes into breadcrumbs

fry the fish cakes for 3 minutes each side

transfer the fishcakes to an oven tray and bake for 5 minutes

in the mean time heat up the honey dip in a small pan.

Good Eating