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Ingredients

For the chilli sauce

To serve

  • ¼ cucumber, diced
  • 25g roasted peanuts, chopped

Method

  • STEP 1

    Put the salmon, white fish and squid into a food processor, then whizz until smooth. Add the chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. Add the fish mixture, then knead together for 5 mins until smooth and elastic.

  • STEP 2

    Shape into small flat discs about 5cm across. Heat a few cms oil in a wok until it shimmers, then fry the fishcakes in batches for 2-3 mins until golden. Drain on kitchen paper. Can be chilled for up to 1 day, then reheated in a hot oven for 5 mins.

  • STEP 3

    For the chilli sauce, place the vinegar, sugar, 2 tbsp water and the whole chillies in a small saucepan, then bring to the boil. Simmer for 15 mins, then remove from the heat. Place in a food processor and blend until smooth. Strain, saving 1 tsp chilli, then stir in the saved chilli and leave to cool. Will keep in the fridge for up to 1 week. Serve fishcakes with the chilli sauce, cucumber and peanuts.

RECIPE TIPS
LIME LEAVES

Lime leaves are

available from Asian

supermarkets – find

them in the freezer.

If you can only get

dried, soak them in

water for 20 mins

before using.

Recipe from Good Food magazine, December 2008

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