Name: Thai-style Fishcakes
Prep time: 20 min
Cook time: 15 min
Yield: 4
Ingredients: spray cooking oil; FOR THE FISHCAKES; 2 x 170g (6oz) tins of salmon (skinless) or jumbo crabmeat, drained (or you can use 350g (12oz) fresh skinless salmon or trout fillets, finely diced); 2 spring onions/scallions, trimmed, finely chopped; 1 red chilli, finely chopped; finely grated zest and juice of 1 lime; 2 fresh or dried lime leaves, shredded or finely chopped, plush extra to garnish; a handful of fresh coriander, chopped; 2 heaped tbsp red curry paste; 1 free-range egg, beaten; 2 tbsp mayonnaise; 150g (1 cup) panko crumbs or breadcrumbs; FOR THE COATING; 100g (⅘ cup) plain/all-purpose flour; 1 free-range egg, beaten; 100g (⅔ cup) panko crumbs or breadcrumbs; TO SERVE; cooked noodles; Thai-style dipping sauce or sweet chilli sauce; pan-fried greens (optional)

VMG Recipes