Thai Fish Cakes

These fish cakes make a great starter and can be prepared up to step 4 the day before they are needed

Ingredients

350g (12oz) haddock (about 2 large fillets), skin and bones removed

zest of 1 lime

1 large clove of garlic

1 inch piece of root ginger, peeled

2.5ml (½ tsp) of prepared crushed chillies

100ml (3½ fl oz) creamed coconut

15ml (1 tbs) coriander leaves

salt and freshly ground black pepper

1 egg beaten

1 x 150g pack Dean's Oatcakes, ground into fine crumbs

sunflower oil for frying

Dressing:

15ml (1 tbs) sesame oil

juice from 3 limes

30ml (2 tbs)light soy sauce

15ml (1 tbs) coriander leaf, finely chopped

To serve: salad leaves

Method

1. Place the lime zest, garlic clove, ginger, chilli, coriander leaf, creamed coconut, pinch of salt and a little freshly ground pepper into the bowl of a food processor, and process to a fine paste.
2. Chop the haddock into large chunks and add to the food processor. Using the pulse button blend the fish into the paste until well mixed. Take care not to over process or the texture of the fish will be lost.
3. Remove the blade from the processor bowl. Take about a teaspoonful of the fish mixture at a time and form into small round cakes. Place the fish cakes on a plate and refrigerate for about an hour.
4. Remove the chilled fish cakes from the fridge. Dip each one in the beaten egg then coat evenly in the oatcake crumbs.
5. Pour a covering of sunflower oil into the base of a large, heavy based frying pan, and place over a medium heat. Fry the fishcakes for about 5 minutes each side until golden brown (you may need to do this in several batches). Remove the fishcakes from the pan and place on a plate with absorbent paper. Keep warm in a low oven.
6. To make the dressing, simply whisk all the ingredients together.
7. To serve, place a few salad leaves in the centre of each plate. Place three or four fish cakes on top and drizzle over a little dressing.