Thai fish cakes with cucumber sauce
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- such as cod or haddock 200g skinless white fish fillet, cut into chunks
- 1 onion, finely chopped
- 1 stick lemongrass, outer leaves removed and finely chopped
- chopped to make 1 tbsp flat-leaf parsley
- 1 red bird's eye chilli, finely chopped
- 1 tbsp fish sauce
- 1 egg
- 3-4 tbsp cornflour
- pinch of sugar
- for frying flavourless oil
For the sauce
- 50g caster sugar
- 120ml white wine vinegar
- 2 shallots, peeled and finely chopped
- 2 red bird's eye chilli, finely chopped
- ½ cucumber, peeled and thinly sliced
Method
- STEP 1
To make the sauce dissolve the sugar in 250ml boiling water. Stir in the vinegar, shallots, chillies and 1 tsp salt. Put the cucumber slices in a bowl and pour over the liquid. Chill.
- STEP 2
Put all the ingredients for the fishcakes, except the oil, in a food processor and pulse until it comes together. Form into small cakes. Heat a pool of oil in a frying pan. Fry the cakes on both sides until golden and cooked through. Serve with the cucumber sauce.
