Ingredients: Fish Cakes
4oz / 110g Cooked potatoes
1lb / 450g Cod fillet, skinned and roughly chopped
1 &frac2 tablesp Thai Red curry paste
1 Egg
1 rind Lime, very finely sliced
1 tablesp. Coriander, chopped
4 Chives, chopped
1 tablesp. Plain flour
1 tablesp. Oil
Ingredients: Dipping Sauce
4 tablesp. Soy Sauce
Juice of 1 Lime
1 Red chilli, deseeded & sliced
Pinch of Sugar
Method:
Place the Cod, Cooked potato, Curry paste, egg and lime into a food processor and blend until smooth (or you could use a fork and mash to a rougher paste). Stir in the Coriander and Chives.
To make the cakes, take a small handful of fish mixture and shape it into a ball, flatten it slightly at the top and bottom.
Continue making them until you have about 10-12 cakes.
Refrigerate for about 20 minutes before cooking.
To make the dipping sauce, place all of the ingedients into a bowl and leave to infuse.
Add a little more sugar to sweeten, if you like (A store bought sauce is also suitable).
Place 4 cakes on the preheated dish at a time.
Cook for 1 ½ minutes, turn and cook for another 2 minutes.
