USA International Shipping - £35 
EASY THAI FISH CAKES WITH HONEY & HERB DIP
An incredibly simple lunch dish or starter with Asian undertones.
Delicious.
Ingredients
- 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
1 tablespoon = 15ml.
Some ingredients are measured in cups and some equivalents are;
150g, 6oz (1/2 cup) = 120ml, 4fl oz
Instructions
- 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.
