Thai fish cakes

50 MINUTES | SERVES 4 | EASY 600g,

skinless white fish fillets cut into pieces

thai red curry paste 1 tbsp

green beans 100g, finely sliced

kaffir lime leaves 4, finely chopped

caster sugar 1 tsp

fish sauce 2 tbsp

olive oil 2 tbsp

steamed Asian greens or

steamed rice to serve

red chilli 1, sliced to garnish (optional) DIPPING SAUCE

light soy sauce 2 tbsp

white wine vinegar 6 tbsp

caster sugar 4 tbsp

shallot 1 long, sliced

ridge cucumber Ω, diced (or use

1/4 regular cucumber)

ginger 2cm, peeled and cut into matchsticks

coriander a few leaves salad to serve

• Heat the oven to 160C/fan 140C/gas 3. For the fish cakes, blend the fish and curry paste to a smooth paste in a food processor. Be careful not to over-process the mixture or it will get too aerated. Transfer to a bowl.

• Add the beans, kaffir lime leaves, sugar and fish sauce. Mix thoroughly, then form into patties (having wet hands helps to make the patties smooth).

• To make the dipping sauce, combine the soy sauce, vinegar, sugar and 4 tbsp of water in a small pan. Heat over a low heat until the sugar dissolves. Remove from the heat and set aside to cool.

• Put the shallot, cucumber, ginger and coriander leaves, if using, in a bowl.

• When the dipping sauce has cooled, add it to the cucumber mixture. Stir and set aside.

• Heat a non-stick frying pan with the oil. Lightly brown the fish cakes for 1-2 minutes on each side, transfer to a baking tray and cook in the oven for 5-8 minutes or until cooked through.

• Serve with the dipping sauce, veggies or salad, and rice. Garnish with sliced chilli, if you like.

PER SERVING 273 KCALS | FAT 7.1G

SATURATES 0.9G | CARBS 24.9G | SUGARS 23.9G

FIBRE 1.7G | PROTEIN 26.6G | SALT 3.4G

tzatziki and vegetables lemon wedges to serve or salad to serve

• Soak 12 bamboo skewers in water for at least 20 minutes. Combine the oil, lemon zest, oregano, pepper, chilli and garlic in a bowl to make a marinade.

• Toss the pork in the marinade, cover and chill overnight or for at least 4 hours.

• When ready to cook, thread the pork onto skewers and sprinkle with salt. Heat a barbecue or griddle pan over a high heat. Rub the plate or bars with a little oil on kitchen paper, then barbecue or griddle the skewers for 10-15 minutes, turning regularly, until cooked through and charred.

• Transfer to a warm plate, cover with foil and rest for 10 minutes.

• Serve warm with bread, tzatziki, vegetables or salad and lemon wedges on the side for squeezing over.

PER SERVING 189 KCALS | FAT 6.3G

SATURATES 1.7G | CARBS 0.2G | SUGARS 0G

FIBRE 0.3G | PROTEIN 32.7G | SALT 0.2G