- 400g pack frozen pollock fillets, thawed, dried and roughly chopped
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 tbsp red Thai curry paste
Many Thai and Thai-inspired dishes start with a highly flavoured paste. These are made from a…
- 2 tsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 1 tbsp cornflour
- zest and juice 1 lime
The same shape, but smaller than…
- 50g green beans, trimmed and finely sliced
- 2 tbsp sunflower oil, for frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 3 tbsp sweet chilli dipping sauce
- leafy salad, to serve
Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.
Sustainable fishYou can use any sustainable white fish for these recipes – such as haddock, cod or any other firm white fish.
Why choose pollock?With its white flesh, sweet flavour and medium flaky texture, pollock – a member of the cod family – is a useful, readily available fish for the home cook. You may have already encountered it in fish fingers and pies, and it is widely considered sustainable. If you can’t find it on the fish counter, look for it in the freezer, where it can be found as boneless flaky fish fillets.