Thai Fish Cakes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chuck the cod, chili, lemongrass, spring onions, 1tbsp of the fish sauce, egg and coconut into a food processor. Pulse the ingredients until well combined and just short of becoming a paste. With damp hands, shape the mix into six balls and give them a gentle pat to shape them into the rough shape of a hockey puck.

Step 2

Melt the coconut oil into a large frying pan over a medium heat. Lay the fish cakes in the pan and fry them for approx. three minutes on each side, or until fully cooked through. Break one open to ensure fully cooked.

Step 3

While the fishcakes are cooking, mix together the rice wine vinegar, remaining 0.5 tbsp fish sauce and the sesame oil. Pour the dressing over the cucumber half-moons and toss to cover.

Step 4

Drain the cooked fishcakes on a piece of kitchen roll and serve with the dressed cucumber, a generous sprinkling of chopped peanuts and a squeeze of lime juice.