185g/2 Sainsbury’s responsibly sourced cod steaks (ss)(ff)
1 Onion (s)(sff)
1tsp “Very Lazy” garlic
1tsp “Very Lazy” gingers
1tsp “Very Lazy” Lemongrass paste
1tsp Fish sauce
1tbsp Thai Green Curry sauce
6 Spring Onions cut into 30mm pieces (s)(sff)
2 Birds Eye Chilli’s (s)(sff)
1 Lime Zest (ss)(sff)
Juice from Lime (ss)(sff)
Pre-heat oven to 200c
Put all the ingredients into a food processor and reduce to a finely ground mix, season with salt & pepper, remove & place in a mixing bowl, cover with Clingfilm and place in a fridge to allow mix to firm up.
Remove and form into small fishcakes, fry in a frying pan sprayed with Fry Light for 4-5mins, turning over once, until browned.
Place in an oven-proof shallow dish, sprayed with Fry Light and cook for 6-8mins until cooked.
Serve on a bed of rice & a side salad
Credit: Pete’s Recipe Book
Thai Style Fish Cakes