Loaded down with lime, coriander, prawns and stew, these Thai fishcakes truly sneak up all of a sudden, while the peppery radish plate of mixed greens makes a motivated accomplice
300 g solidified cooked stripped prawns, defrosted
300 g pollock filet, cut into pieces
1 tsp cornflour
Zing and juice of 1 lime
28 g new coriander, finely slashed
1 red bean stew, finely cleaved
1 tsp light soy sauce
1 tsp sesame oil
1 tbsp olive oil
1 tsp rice wine vinegar
0.25 tsp fish sauce
0.25 tsp sugar
0.5 cucumber, cut into strips with a peeler
100 g radishes, managed and finely cut
80 g pack infant watercress, to serve
Preheat the broiler to 180°C, fan 160°C, gas 4. In a food processor, whizz the prawns, pollock, cornflour, lime zing, coriander, bean stew, soy sauce and sesame oil until completely joined. Fold into 12 balls and afterward straighten marginally into patties.
Warmth the olive oil in an enormous griddle and fry the fish cakes for 2-3 minutes on each side. You may need to do this in clumps. Move to a heating plate and cook in the broiler for 15-20 minutes.
In the interim, set up the serving of mixed greens and dressing. Whisk the rice wine vinegar with the fish sauce, sugar and lime juice. Sprinkle over the cucumber and radish plate of mixed greens and serve the serving of mixed greens with the fish cakes. Likewise incredible presented with sweet bean stew sauce for plunging.