Thai Fish Cakes with Chilli Dipping Sauce

Recipes: Danielle Bowater

Serve these with flair by placing each fish cake in the pincers of take-away chopsticks. Just open the chopstick ends a little and nudge a fish cake into the gap, being careful not to snap the chopsticks in half.

Blend the fish in a food processor until smooth. Add the cornflour, fish sauce, egg, coriander and red curry paste. Process until combined.

Transfer the mixture into a bowl and stir in the spring onions. Using wet hands, mould into flattish patties, about 4cm in diameter.

Heat a generous amount of oil in a frying pan. Cook 6 fish cakes at a time until browned on both sides. Slip them into a paper towel-lined roasting pan, keeping them warm in a moderate oven. Serve warm with chilli dipping sauce.

• 500g firm white fish fillets such as butterfish
• 3 tablespoons cornflour
• 1 tablespoon fish sauce
• 1 egg
• ½ cup fresh coriander
• 1 tablespoon ready-made red curry paste
• 2 spring onions, finely chopped
• vegetable oil for frying

Makes 24

Add ½ cup of toasted desiccated coconut to the fish cake mixture when adding the spring onions for a crunchier texture.