Thai fishcakes

A Thai fishcake recipe that uses a method for getting air into the mixture for a lighter cake

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Step 1

Into a food processor put the garlic, ginger, lemongrass, spring onion, chilli, coriander and the tbsp oil. Pulse until it is well chopped up.

Step 2

Add the fish, fish sauce, salt, lime zest, sugar and egg and whizz until it forms a smooth paste. Scoop out into a bowl and, using your hands, pick up the mixture and repeatedly through it against the side of the bowl. Do this for 3-4 minutes (this thickens and aerates the mixture). Chill the mixture for 15 minutes.

Step 3

Shape into little patties and shallow fry for a few minutes on each side until golden and cooked through.

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