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