Thai fish cakes

Ingredients

  • watercress
  • 1 tbsp chopped fresh mint and coriander
  • 2 tbsp tomato ketchup
  • 1 small onion, finely chopped
  • 1 tbsp vinegar
  • 2 tbsp honey
  • 1 bunch watercress
  • + 10 more ingredients
    • vegetable oil, for shallow frying
    • 2 tbsp plain flour, for dusting
    • 1 lime, juice and zest
    • pinch dried chilli flakes
    • 1 free-range egg
    • 2 spring onions, finely sliced
    • 2 tbsp chopped fresh coriander
    • 1 tbsp Thai red curry paste
    • 1 tbsp Thai fish sauce
    • 500g/1lb 2oz white fish such as cod, ling or Pollock

1. Preheat the oven to 180C/350F/Gas 4. 2. For the fish cakes, put all the ingredients except the oil, flour and watercress, into a food processor and blend together until smooth. 3. Shape the mixture into small fish cakes and lightly dust with the flour. 4. Pour the vegetable oil into a deep ...

View full recipe at SpringPad

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