Thai Fishcakes with Crunchy Salad

Golden, herby fishcakes with a zingy dip, served alongside a fresh, crisp salad.

SHOPPING LIST

• white fish fillets400g
• red curry paste2 tbsp
• egg1
• green beans100g
• lime2
• fish sauce1 tbsp
• plain flour50g
• vegetable oil3 tbsp
• cucumber1
• little gem lettuce2
• rice vinegar2 tbsp
• sugar1 tsp

METHOD

1. 1Blitz the white fish fillets in a food processor until roughly chopped.
2. 2Add the red curry paste, egg, fish sauce and juice of 1 lime, and pulse to combine.
3. 3Finely slice the green beans and fold into the fish mixture.
4. 4Shape the mixture into 8 patties and coat lightly in the plain flour.
5. 5Heat the vegetable oil in a frying pan and cook the fishcakes for 3-4 minutes each side until golden and cooked through.
6. 6For the salad, shred the little gem lettuce and slice the cucumber into ribbons.
7. 7Mix the rice vinegar, sugar and juice of 1 lime for a dressing.
8. 8Toss the salad with the dressing and serve with the fishcakes.

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