These delicious fish cakes are flavoured with lemongrass and coriander, and spiced with Thai red curry paste. They’re served with a tangy lime and honey dipping sauce, and a lettuce, cucumber and mint salad.
Boil the potatoes in a saucepan with enough water to cover for 15–20 minutes or until tender. Drain well, then mash.
Meanwhile, place the fish in a shallow pan with enough cold water to cover and add half the lime juice. Bring to a boil, reduce the heat to low and simmer for 1 minute. Remove from the heat, cover pan and leave to cool for 4 minutes. Drain the fish and flake the flesh with a fork, discarding skin and bones.
Mix together the potatoes and fish with a fork, adding the lemongrass, curry paste, green onions, garlic, coriander, ginger and the remaining lime juice.
Place the flour onto one plate, the eggs onto a second plate and the breadcrumbs onto a third plate. Take about 1 tablespoon of the fish mixture and shape into a fish cake. Turn first in the flour, then dip into the egg and, finally, coat with crumbs. Shape and coat the remaining fish cakes in the same way, making 24 altogether. Chill the fish cakes for 1 hour.
Heat half the oil in a nonstick frying pan. Add half the fish cakes and cook over medium heat for about 3 minutes on each side or until golden. Remove and keep warm while you cook the rest of the fish cakes, using the remaining oil.
For the dipping sauce, place all of the ingredients in a small pan and heat gently for 1 minute. Do not boil. Mix together the lettuce, cucumber and mint for the salad. Arrange the Thai fish cakes on individual plates with the salad and serve each with a tiny dish of the dipping sauce.
Per serving: 234 calories, 15 g protein, 10 g total fat, 2 g saturated fat, 91 mg cholesterol, 21 g total carbohydrate, 7 g sugars, 3 g fibre, 238 mg sodium
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