Thai Fishcakes with Chilli Dipping Sauce

Guest Recipe.  When it comes to healthy eating, home cooking is a great place to start. But when the reality of all that dicing, slicing, washing, chopping and prepping to make holier-than-thou fresh nutritious meals dawns, it’s easy to lose your way! Whether you’re going gluten-free, paleo, low-carb or FODMAP, the Very Lazy range of pre-chopped and ready-to-use essentials from chopped garlic, chillis and ginger to lemongrass paste and cooking concentrates will make it easy as pie (or pie’s much healthier cousin).

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Thai Fishcakes with Chilli Dipping Sauce

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 450 g skinless and boneless cod or haddock fillets roughly chopped
  
  
• 1 teaspoon Very Lazy Chopped Ginger
  
  
• 1 tablespoon Thai fish sauce
  
  
• 1 teaspoon Very Lazy Lemongrass Paste
  
  
• 1 teaspoon Very Lazy Garlic Paste
  
  
• 2 tablespoons freshly chopped coriander
  
  
• 1 teaspoon Very Lazy Chopped Red Chillies
  
  
• 1 egg white
  
  
• 2 spring onions thinly sliced
  
  
• 1 tablespoon oil for frying
  
  
  
  
• FOR THE LIME CHILLI DIPPING SAUCE
  
  
• 2 tablespoons rice wine vinegar
  
  
• 1 teaspoon Very Lazy Chopped Red Chillies
  
  
• finely grated zest and juice 1 lime
  
  
• 2 teaspoons caster sugar
  
  

Method

 

1. Place all the ingredients for the fishcakes in a food processor and blend to a smooth paste. Put the mixture in a bowl and stir in the spring onions. With slightly wet hands, shape the mixture into 12 patties.
   
   
2. In a small bowl, whisk all the ingredients for the dipping sauce, until the sugar has dissolved.
   
   
3. Heat the oil in a large frying pan and cook the fishcakes for 4-5 minutes each side until golden brown and cooked through.
   
   
4. Serve immediately with the dipping sauce.