Thai Inspired Salmon Fish Cakes

Well, this fish supper went down well with my kids!

It is loosely based on Jamie Oliver's Quick Asian Fishcakes and a recipe from a Thai cookery course I attended in Thailand many years ago.

Serves 4

Fish Cakes
500g salmon, skinned and pin boned
1 tsp red Thai curry paste
5 kaffir lime leaves, finely sliced (or zest of a lime)
1 small clove of garlic, peeled and crushed
Small handful of French beans, thinly sliced

Plain flour
Sunflower oil, for frying

Dipping Sauce
6 tbsp water
6 tbsp sugar
1 tbsp vinegar
1 tsp chilli powder
2 tbsp crunchy peanut butter
Small pack of coriander, finely chopped

With a sharp knife, finely chop the salmon and gently mix in the other fish cake ingredients.

Divide into four and shape each quarter into either 1 big or 2 smaller patties.  Add 1 tbsp of flour at a time to the mixture if you find the mixture too sloppy.  I used frozen fish fillets which made for a wetter mixture and ended up adding 2 tbsp of flour.

Fry gently in the sunflower oil until golden brown (about 3-4 minutes), turn and repeat.

Whilst the fish cakes are cooking, mix all the ingredients for the dipping sauce together. Warning: Thais have quite a sweet tooth!

Serve the fish cakes with Thai rice, dipping sauce, and Thai Carrot Salad

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