Thai fish cakes with dipping sauce

Ingredients

  • 15 g (½ oz) fresh mint leaves, finely shredded
  • ½ cucumber, diced
  • 1 round lettuce, finely shredded
  • Salad:
  • 1 fresh mild red chilli, seeded and thinly sliced
  • ¾ tsp Thai red curry paste
  • 2 tsp soy sauce
  • + 18 more ingredients
    • 1 tsp chopped fresh root ginger
    • 2 tbsp clear honey
    • juice of 3 limes
    • Lime and honey dipping sauce:
    • salt
    • 2 tbsp extra virgin olive oil
    • 100 g (3½ oz) fresh breadcrumbs
    • 2 eggs, lightly beaten
    • 4 tbsp plain flour
    • 1 tsp finely chopped fresh root ginger
    • 3 tbsp chopped fresh coriander
    • 3 garlic cloves, chopped
    • 3 spring onions, thinly sliced
    • ½ teaspoon 2 tsp Thai red curry paste
    • 1 thin lemongrass stalk, thinly sliced and lightly crushed
    • juice of 1 lime
    • 340g 340 g (12 oz) haddock fillet
    • 340g floury potatoes, peeled and cut into chunks

View full recipe at SpringPad

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