Name: Thai fishcakes with sweet chilli sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 12
Cuisine: Thai
Ingredients: 100g skinless salmon fillet; 100g skinless white fish fillet; 175g prepared squid or cuttlefish; 25g red chilli paste; 4 lime leaves shredded; 50g green beans trimmed and finely chopped; 1 tbsp fish sauce; 1 egg white; 1 tbsp oyster sauce; groundnut or vegetable oil for deep frying; 5 tsp white rice vinegar; 85g granulated sugar; 3 fat red chillies; ¼ cucumber diced; 25g roasted peanuts chopped

100g skinless salmon
fillet
100g skinless white fish
fillet
175g prepared squid
or cuttlefish
25g red chilli paste
4 lime leaves
shredded
50g green beans
trimmed and finely chopped
1 tbsp fish sauce
1 egg white
1 tbsp oyster sauce
groundnut or vegetable oil
for deep frying

For the chilli sauce

5 tsp white rice vinegar
85g granulated sugar
3 fat red chillies

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.