Thai fish cakes with a crunchy cucumber and carrot salad

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

 

Equipment and preparation: You will need a food processor and a julienne peeler or spiraliser.

By Donal Skehan
From Saturday Kitchen

Ingredients

For the fish cakes

  • 450g/1lb skinless white fish fillets (such as ling, haddock or cod), bones removed
  • 1 tbsp fish sauce
  • 1 large free-range egg
  • good handful of fresh coriander, roughly chopped
  • 1 tbsp red curry paste
  • 1 red chilli, deseeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 1 thumb-sized piece of fresh root ginger, peeled and finely chopped
  • 1 lime, zest and juice
  • 75g/2½oz green beans, finely chopped
  • 6 spring onions, roughly chopped
  • 200g/7oz sesame seeds
  • 4 tbsp sunflower oil
  • sweet chilli dipping sauce, to serve

For the dressing

  • 1 tsp caster sugar
  • 1 lime, zest and juice
  • 3 tbsp fish sauce
  • ½ red chilli, finely chopped

For the salad

  • large handful peanuts, toasted
  • 1 carrot, peeled and sliced into spaghetti-like strands using a julienne peeler or spiraliser
  • 1 cucumber, sliced into spaghetti-like strands using a julienne peeler or spiraliser
  • 3-4 shallots, finely sliced
  • 1 red chilli, finely sliced
  • large handful beansprouts
  • good handful mint leaves