Ingredients
- skinless, boneless pollock fillets 400g, roughly chopped
- Thai red curry paste 1 tbsp
- fish sauce 2 tsp
- palm or soft brown sugar 1½ tsp
- lime leaf 1, shredded (or zest from ½ a lime)
- egg white 1
- lemongrass ½ stalk, finely chopped
- coriander leaves 1 tbsp, plus extra to serve
- green beans 50g, thinly sliced into rounds
- red chilli 1, seeded and finely chopped
- sesame seeds 2 tbsp
- sunflower oil for frying
CUCUMBER PICKLE
- white wine vinegar 50ml
- caster sugar 50g
- cucumber 1/2, diced
- shallots 2, finely chopped
Method
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Step 1
Put the pollock, curry paste, fish sauce, sugar, lime leaf, egg white, lemongrass and coriander in a food processor with a tiny pinch of salt. Whizz to a smooth paste, then stir in the chopped beans and chilli, before shaping the mixture into about 18 small patties. Sprinkle both sides with some sesame seeds, then arrange on trays lined with baking paper, and chill for an hour to firm up.
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Step 2
Meanwhile, gently heat the vinegar and sugar with 1 tbsp water until the sugar has dissolved. Boil for 1 minute, then remove from the heat and cool before stirring in the cucumber and shallot.
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Step 3
Heat the oven to 160C/fan 140C/gas 3. Heat a good layer of oil in a large frying pan and fry the fishcakes, a few at a time, until golden on both sides. Transfer to the oven to finish off, then keep warm while you fry the rest. Pile onto a platter scattered with more coriander, with the cucumber pickle alongside.
Nutritional Information
- Kcals 159
- Fat 7.3g
- Saturates 0.8g
- Carbs 10.5g
- Fibre 0.6g
- Protein 12.6g