THAI FISH CAKES

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PREP TIME 10-12 minutes
COOK TIME 15-30 minutes
SERVES 3-4

INGREDIENTS

500g salmon mince

1 shallot, roughly chopped

2 red chillies, roughly chopped

2 cloves garlic, roughly chopped

2cm piece ginger, roughly chopped

1½ tbsp palm sugar

1 spring onion (white part roughly chopped, green part thinly sliced for garnish)

1½ tsp sweet chilli sauce

2 tsp kecap manis

2 tsp soy sauce

Juice of 1/2 lemon

2 tsp salt

METHOD

Step 1 

In a food processor, combine the chillies, shallot, ginger, garlic, and palm sugar, blending until smooth. Add the white parts of the spring onion, sweet chilli sauce, kecap manis, soy sauce, and lemon juice, and blitz again until it forms a fragrant paste.

Step 2

Transfer the paste to a large mixing bowl, add the salmon mince and salt, and mix until fully combined. Shape the mixture into fish cakes. Heat a large frying pan over medium heat, and cook the fish cakes in batches, frying each batch for about 7-8 minutes, flipping halfway through.

Step 3

To serve, arrange the fish cakes on a board and sprinkle with thinly sliced spring onion for a fresh, colourful garnish. Perfect with a squeeze of lemon or extra sweet chilli sauce on the side!