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