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Very Lazy

Thai Fishcakes with Chilli Dipping Sauce

5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.