Thai Fish Cakes

Serves 4

Ingredients

200g potatoes (roughly cut into 2cm chunks)
300g salmon fillets or cod loin
sea salt
olive oil
plain flour

Thai flavour mix

3 lime leaves (finely chopped)
1 large red chilli (de-seeded and finely chopped)
4cm piece fresh root ginger (peeled and finely chopped)
2 cloves garlic (finely chopped)
2 stalks lemongrass (bruised with a heavy knife - trim off the root and discard tough outer leaves)
2 tsp fish sauce
Juice of 1 lime
handful of fresh coriander

Method

•Pre-heat oven to 200oC
• Place potatoes in a pot of boiling water until cooked. Mash and leave to cool
•Place fish on a roasting tray. Drizzle with olive oil and sprinkle with sea salt. Cook for 8-10mins until cooked. 
•Remove from the oven and cool

• Add all the thai ingredients into a mixing bowl and mix thoroughly
•Add the mashed potato and fish sauce. Mix well
•Break up the cooked fish and add to the bowl. Mix well
•Form the mixture into little cakes about 6cm wide. Dip in flour and shake off any excess
•Heat oil in a non-stick frying pan and fry for 3-4mins on each side

• Serve with fresh lime wedges or a chilli dip

Chilli Dip

6 tbsp rice vinegar
2 tbsp demerara or palm sugar
½tsp sweet paprika powder
1 fresh red chilli (seeds left in, finely chopped)
1 tbsp fish sauce
Juice of 1 lime
2 cloves garlic
1 tsp tomato puree
2 tbsp plum sauce
1 tsp cornflour (with a little cold water added and stirred to look like milk)

Method

•Put all the ingredients in a small pan and bring to the boil
•Once boiled, reduce heat to a simmer and cook for 5mins
•Cool before serving