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).

Print

Table of Contents

Toggle

Thai Fishcakes with Chilli Dipping Sauce

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Very Lazy

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
  
  

Instructions

• 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.
  
  
• In a small bowl, whisk all the ingredients for the dipping sauce, until the sugar has dissolved.
  
  
• Heat the oil in a large frying pan and cook the fishcakes for 4-5 minutes each side until golden brown and cooked through.
  
  
• Serve immediately with the dipping sauce.