Name: Thai Fishcakes with an easy honey dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 250 g cod fillet, roughly chopped; 1/2 tbsp fish sauce; 1/2 tbsp red curry paste; 1 spring onion; 1/2 small bunch coriander, finely chopped; 1/2 eggs; 1/4 tsp hot chilli powder; 4 wedges lime, juice and zest; 1 g plain flour, for dusting; 100 ml groundnut oil; 40 g watercress, garnish; 1 tbsp honey; 1/2 tbsp vinegar; 1/2 red onion, finely chopped; 14 g tomato ketchup, (1 tbsp); 1/4 handful mint, finely chopped; 1/4 small bunch coriander, finely chopped

1

Dip. In a small pan put the honey, vinegar, onion and ketchup. Bring to the boil, then remove from the heat and leave to cool. Stir in the chopped herbs.

2

Fishcakes. In a blender put all the ingredients for the fishcakes, except the oil, flour and watercress and whizz together. Shape the mixture into small fishcakes and dust with flour.

3

Preheat the oven to 180C/gas mark 4.

4

Heat the oil in a pan and shallow-fry the fishcakes until they're golden brown. Transfer them to a baking sheet and put them into the oven for 5 minutes to heat through.

5

Serve with the honey dip and some watercress.

Method