Thai fish cakes

Light, low fat and delicious

serves 4

Fish cakes

500g white fish, haddock is a favourite, skin removed and chopped

rind and juice of 1 lime

1 green chilli, chopped

1 tablespoon coriander, chopped

2 cloves garlic, chopped

1 teaspoon ginger, chopped

1 teaspoon fish sauce

1 teaspoon sugar

1 egg white

salt and black pepper

Dipping sauce

4 tablespoons rice vinegar

2 tablespoons sugar

2 tablespoon soy sauce

2/3 scallions, chopped

carrot salad –  4 carrots, grated

udon noodles – dash of soy and sesame oil

Mix all the fish cake ingredients together in the processor, don’t over mix, with wet hands shape into 8

fish cakes, approx. 70g each. Keep in the fridge until ready to cook. Heat the vinegar and sugar together

when the sugar is dissolved, add the soy sauce and scallions. Mix 2 tablespoons of the sauce through the

grated carrots, Cook the udon noodles according to packet instructions, season with soy & sesame oil.

Cook the fish cakes in hot oil 2/3 minutes each side. Serve with the remainder of the dipping sauce.