Thai fishcakes recipe

By David Morgan

Thai fishcakes on lemongrass sticks are served with a sweet chilli and lime sauce for a nutritious and delicious light meal.

300g cod fillet, boned and skinned
200g raw shelled prawns
5 spring onions, chopped
2 tbsp Thai curry paste (try Namjai Red Curry Paste from Sainsbury’s Special Selection)
1 tsp grated fresh ginger
2 tsp fish sauce
1 tbsp light soy sauce
Handful chopped fresh coriander
2 tbsp olive oil
150ml sweet chilli sauce
Juice of 1 lime, plus wedges to serve

1. Blend the cod, prawns, spring onions, curry paste, ginger, fish and soy sauces and coriander in a food processor, until broken down but not totally smooth.
2. Using slightly wet hands, shape this mixture evenly into 20 small fishcakes.
3. Preheat the grill to medium. Brush a grill rack with a little oil and put the fishcakes in a straight line. Brush the fishcakes with the remaining oil and pop under the grill for 10 minutes, turning halfway, until cooked through and golden brown. Transfer to a serving platter.
4. Meanwhile, mix the sweet chilli sauce and lime juice. Put the chilli sauce in bowls for dipping and serve with the lime wedges.