Healthy Thai Fishcakes with Crunchy Thai Salad

Thai Salad Ingredients:

1. 1 Red Chilli

2. 1 Clove of Garlic

3. 100ml Rice Wine Vinegar

4. 2 tbsp Palm Sugar

5. 1 tbsp Fish Sauce

6. ¼ Cucumber

7. 1 Carrot

8. 20g Magnetout

9. 2 Spring Onions

10. 20g Fresh Coriander Leaves

11. 2 tbsp Roasted Peanuts

12. 20g Bean Sprouts

Fishcake Ingredients:

1. 500g Haddock Fillet

2. 1 Egg White

3. 1 tbsp Fish Sauce

4. 1 tbsp Fresh Root Ginger

5. 2 Lemongrass Stalks

6. 20g Fresh Coriander

7. 6 Spring Onions

8. 1 Red Chilli

9. 1 Kaffir Lime Leave

10. 50g Plain Flour

Directions for Thai Salad:

1. Deseed and finely dice the red chilli. Finely dice the clove of garlic.

2. Place the chilli, garlic, vinegar and sugar in a saucepan and heat to dissolve the sugar. Remove from the heat and allow to cool. Once cooled stir in the fish sauce.

3. Shred the cucumber and mangetout, thinly shred the carrot and thinly slice the spring onion. Roughly chop the coriander.

4. In a salad bowl toss together cucumber, carrot, mangetout, spring onions bean sprouts and coriander.

5. Grind the peanuts in a mortar and pestle.

Directions for fishcakes :

1. Finely Slice the lemongrass. Place into the blender and blitz until completely ground down.

2. Grate the ginger, finely slice the spring onions, roughly chop the coriander, thinly slice the kaffir lime leave, and deseed and dice the red chilli.

3. Add the ginger, spring onions, coriander, kaffir lime leave, red chilli, egg white and fish sauce to the ground down lemongrass in the blender and blitz.

4. Roughly dice the haddock, add to the blender and blitz into a coarse paste.

5. Shape the coarse paste into 8 fishcakes. Coat the fishcakes in flour.

6. Heat a splash of oil in a large non-stick frying pan over a medium heat. Cook the fishcakes, in batches, for around 4 min on each side until golden and cooked through.

7. Serve the fishcakes with a side of thai salad, drizzling over the chilli thai dressing and topping with nuts.

8. Enjoy!