Thai Fish Cakes with Chilli Sauce

To make

Drain any liquid from the fish. If you're using white fish, pat dry on kitchen towel.

Put all the ingredients into a food processor and blend until chopped and mixed but still with a rough texture. You could also do this with a stick blender.

Chill in the fridge for about 10 minutes to thicken.

Shape into 4 patties and fry gently in coconut oil or olive oil until the outsides are crispy and the insides are cooked through.

Serve with Sweet Chilli Sauce (recipe here) or Lime and Chipotle Chilli Mayo (recipe here) or possibly both!

Thai Fish Cakes with Chilli Sauce

Fish is wonderfully healthy – an excellent source of protein and full of omega 3 fatty acids which are great for the heart and brain. For these fishcakes, I am using salmon but they can be made with any fish – white fish, tuna, or even a mix with some peeled prawns thrown in; possibly smoked fish would not work as well as the flavour is too strong

The Thai flavours come from Nam-Pla or fish sauce which you should be able to get from most supermarkets, lime juice and a good handful of coriander (cilantro) leaves. They are thickened using chia seeds instead of flour or potato so not only are they lighter, they also have the added goodness of the chia seeds.

You could serve these with the stir-fry from the last recipe, some lightly cooked vegetables or a nice big salad.

Ingredients serves 2

200g fish – I used 1 large can of pink salmon, but any fish will work

1 spring onion, cleaned and roughly chopped

1cm piece of ginger, peeled and grated, or ½ tsp easy ginger

1 clove of garlic peeled and chopped

½ tblsp fish sauce

zest and juice of ½ a lime, or ½ tblsp bottled lime juice

1 tsp brown sugar

1 red chilli

1 tblsp fresh coriander (cilantro)

1 small egg

2 tsps chia seeds

1 tblsp coconut oil or olive oil