Thai fish cakes with peanut sauce

These tasty Thai fish cakes are the perfect light and fresh dinner for a hot summer night. The fish cakes themselves are packed with flavour thanks to the lime juice, coriander and curry paste, while the peanut sauce really takes things up a notch with that amazing satay flavour. Keep it light and easy with a simple salad, or serve with steamed rice and Asian greens for something a little more hearty.

Ingredients

• 350g white fish fillets, without skin
• 1 teaspoon Thai fish sauce
• 2 tablespoons Thai red curry paste
• 1 tablespoon lime juice
• 1 garlic clove, crushed
• 4 dried kaffir lime leaves
• 1 egg white
• 3 tablespoons coriander, diced
• vegetable oil for cooking
• 1 pinch salt and pepper, to taste
• fresh salad leaves to serve

Peanut sauce

• 1 small red chilli
• 1 tablespoon light soy sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 3 tablespoons chunky peanut butter
• 4 tablespoons coconut milk

Method

1. Put fish fillets in a food processor with fish sauce, red curry paste, lime juice, garlic, lime leaves and egg white and process the ingredients until a smooth paste forms.

2. Stir in coriander and process the paste again until mixed. Divide mixture into 8-10 pieces and roll into balls. Flatten the balls to make round patties and set aside.

3. To make peanut dip, halve and deseed the chilli then dice finely. Place in a small saucepan with the rest of the dip ingredients and heat gently stirring continuously until blended. Season to taste.

4. Heat the oil in a frying pan and cook the fishcakes for 3-4 minutes each side until golden brown. Drain on paper towel and serve hot on a bed of salad leaves with the peanut dip.