Thai Fish Cakes

Ingredients 4 Portions 10 Portions
Salmon – filleted and skinned 100g (4oz) 250g (100oz)
Cod – filleted and skinned 100g (4oz) 250g (4oz)
Sesame oil ½ teaspoon 1 ¼ teaspoon
Garlic cloves 2 5
Root ginger, grated 1 tablespoon 2 ¼ tablespoon
Red chillies (small) ½ 1
Soy sauce 1 teaspoon 1 ½ teaspoon
Lemon grass 12g (1/2 oz) 30g (1 ¼ oz)
Salt 2g 5g
Pepper 2g 5g
Lime juice 10ml (2 teaspoon) 25ml (5 teaspoon)
Sunflower oil for cooking 10ml (2 teaspoon) 25ml (5 teaspoon)

Method:

  1. Pass all the ingredients (except the sunflower oil) in a food processor, blend until bound together and smooth
  1. Divide into 12 small fish cakes for 4 portions, 30 for 10 portions. The cakes should be at least 2cm thick
  1. Heat the sunflower oil in a suitable pan, place in the fish cakes, allow approximately 3 minutes each side
  1. Serve immediately garnished with flat leaf parsley and Thai cucumber salad