Thai fish cakes

Ingredients

• 1 lb firm white fish fillets (cod or haddock)
• 2 tablespoons chopped fresh coriander
• 2 tablespoons Thai red curry paste
• 1 fresh green chilli, seeded and chopped
• 2 tablespoons grated lime rind
• crisp lettuce leaves, shredded
• 3 spring onions sliced
• Sweet chilli sauce
• 1 tablespoon lime juice
• 2 tablespoons groundnut oil
• salt

Method

Cut the fish into chunks and place in a blender or food processor.

Add spring onions, coriander, red curry past, green chilli, lime rind and juice to the fish.   Season with salt to taste.

Process until finely minced, and using floured hands divide fish mixture into 16 pieces, shaping into small fishcakes.

Heat the oil in a frying pan and fry each fish cake for 8-10 minutes until cooked, turning carefully until evenly browned.   Keep hot in the oven until remaining fish cakes are cooked.

Serve on a bed of crisp lettuce leaves with shredded spring onions and sweet chilli sauce if desired.