Thai fish cakes with sweet chilli dip

PT40M

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Ingredients

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Thai fish cakes

Sweet chilli dip

1
Place the whiting fillets in a food blender and blitz into a smooth paste. Add all the remaining ingredients except for the sunflower oil and mix well
2
Weigh the mix into 80g portions and then roll each portion into a ball
3
Place each ball on a board and flatten gently with the palm of your hand, so each ball is turned into a burger-shaped patty
4
Heat the sunflower oil in a heavy based frying pan and fry the fishcakes for 5 minutes on each side. Transfer the cakes to a preheated oven set to 165°C/gas mark 3 and cook for a further 5 minutes
  • 20ml of sunflower oil
5
For the dip, mix the water and cornflour together to dilute the cornflour. Place all the remaining ingredients in a saucepan and bring to the boil
6
Once boiling, whisk in the water and cornflour solution and boil for another 1-2 minutes. Serve with the Thai fish cakes
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