ALMOST A THAI FISH CAKE

Little Thai fish cakes, as sold on Bangkok streets, are usually made with no potato and a lot of chilli. I’ve combined South East Asian flavours with English potatoes.

Makes 8

300g (10½oz) floury potatoes, peeled

1 medium egg, beaten

3tbsp coriander leaves and stalks, finely chopped

Half a green chilli, finely chopped Salt and black pepper

300g (10½oz) salmon fillet, skinned and cut into 2cm (¾in) cubes

3cm (1¼in) piece of ginger, peeled and finely grated

Finely grated zest of 1 lime 1 lemongrass stalk

3-4tbsp dried breadcrumbs

2tbsp sesame oil

1tbsp unsalted butter

For the dipping sauce

4tbsp rice wine vinegar

1tbsp mirin (rice wine)

2tbsp Thai fish sauce (nam pla) Juice of 1 lime

1tsp honey

Half a red chilli, deseeded and very finely chopped

Bring a large saucepan of salted water to the boil, add the potatoes and simmer for 20 minutes, until tender. Drain well and, while still boiling-hot, crush (rather than mash) and allow the steam to escape – the drier the mash, the firmer your fish cakes will be. Allow to cool.

Stir the egg, coriander and green chilli into the cooled mash. Season generously with salt and black pepper, then set aside.

While the potatoes are cooking, whizz the salmon, ginger and lime zest in a food processor until they form a thick paste.

Peel off the outer layer of the lemongrass and discard. Cut the stalk in half lengthways and chop as finely as you can. Add to the salmon paste, then add this to the cooled potato, combining well. Divide into eight and shape into patties. Dip each one into the breadcrumbs to coat and place on a large plate or baking tray. Chill in the fridge for at least 1 hour to firm up the fishcakes.

Place a large, heavy-based frying pan over a medium heat. Heat the sesame oil and butter together in the pan until beginning to foam, then fry the fish cakes in batches, until golden on both sides.

Meanwhile, to make the dipping sauce, combine all the ingredients and pour into a small serving dish. Serve with the hot fish cakes.