Thai Fishcakes with an easy honey dip

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April 14, 2020

Thai Fishcakes with an easy honey dip

Light, quick and impressive. They make a banging starter or a tasty lunch.

Recipe Trolley

Prep: 0H 10M

Cook: 0H 10M

Serves: 2

Breakfast

Thai

(727)

Easy

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

Honey Dip

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

01.

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.

02.

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.

03.

Preheat the oven to 180C/gas mark 4.

04.

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.

05.

Serve with the honey dip and some watercress.

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