Thai No Fish cakes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

LARGE SAUCEPAN | POTATO MASHER | PREHEAT OVEN TO 220°C | FRYING PAN | LINE A BAKING TRAY | SCISSORS

Step 2

First, prep the potatoes | Peel then cut them into 2.5cm chunks and put them in the large pan of cold salted water | Put the pan over a high heat, bring to the boil and cook for 8–12 minutes until tender | Drain the potatoes, tip into a large bowl and mash with a potato masher

Step 3

Trim and thinly slice the spring onions | Peel the ginger by scraping off the skin with a spoon, then grate | Snip the nori sheet (if using) with scissors into small pieces | Drain the jackfruit, rinse under a cold tap and pat dry with a clean tea towel or kitchen paper | Pull the jackfruit into pieces with two forks, so it resembles flaked tuna | Separate the coriander leaves and stems and chop the stems

Step 4

Now, make the fishcakes | Put the frying pan over a medium heat and add the oil | Add the spring onion and ginger and sauté for a couple of minutes, then add the jackfruit, coriander stems and nori (if using) | Sauté for a further 5 minutes, stirring often, then add the red curry paste and soy sauce | Reduce the heat to low and cook for 10 minutes, stirring often | When the jackfruit is lightly browned and tastes fantastic, add the mashed potato, mix well, and fry for another 5 minutes, until the potato has browned slightly | Remove from the heat, taste and season to perfection with salt, pepper and a splash more soy sauce

Step 5

Leave until cool enough to handle, then use your hands to form the mixture into 6 evenly-sized patties | Place them on the lined baking tray, put in the oven and bake for 17–20 minutes until lightly browned

Step 6

While the fishcakes are baking, make the Thai-tare sauce | Halve the lime and squeeze the juice | Finely chop the reserved coriander leaves | Peel the ginger by scraping off the skin with a spoon, then grate | Put all the ingredients in a bowl and mix to form a paste | Add water if required, to get a dippable, quite loose consistency

Step 7

Cut the whole lime into wedges and chop the chilli | Serve the fishcakes with the sauce, a small mixed salad and lime wedges

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