Easy Thai Fish Cakes With Honey & Herb Dipstarter
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Suitable for:
- Provided by:
- Angela Hartnett
An incredibly simple lunch dish or starter with Asian undertones. Delicious.
- 500g (1lb 2oz) white fish (cod, ling or pollock)
- 1 tbsp Thai fish sauce (nam pla)
- 1 tbsp Thai red curry paste
- 2 tbsp chopped coriander
- 2 spring onions, finely sliced
- 1 egg
- A pinch of dried chilli
- Juice and zest of 1 lime
- 2 tbsp plain flour, for dusting
- Groundnut oil for shallow frying
- 1 bunch of watercress
- For the honey dip: 1 tbsp vinegar
- 2 tbsp Haughton Honey
- 1 small onion, finely chopped
- 2 tbsp tomato ketchup
- 1/2 tsp each of chopped mint and coriander
- Put the honey in a small pan with the vinegar, onion and ketchup. Bring to the boil, remove from the heat and leave to cool. Add the herbs.
- Put all the ingredients for the fish cakes, except the oil, flour and watercress, in a food processor and blitz.
- Shape the mixture into small patties and dust in flour. Preheat the oven to 180°C(fan 160°C) or gas 4.
- Heat the oil in a pan and shallow fry the fish cakes until golden. Transfer to a baking sheet and put them into the preheated oven for 5 minutes to heat through.
- Serve with the dip and some of the watercress.
Notes for the cook: if you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15% ~ 1 teaspoon = 5ml and 1 tablespoon = 15ml ~ some ingredients are measured in cups and some equivalents are; 150g, 6oz (1/2 cup) = 120ml, 4fl oz