Name: Lee Gibson's Thai fishcakes
Total time: 1200 s
Yield: 4
Ingredients: 1 pack cod fillet; 1 pack king prawn; 25 gram coriander; 1 stalk lemongrass; 1 red chilli; 1 clove garlic; 1 piece root ginger; 100 gram green beans; 2 lime; 1/2 teaspoon fish sauce; 4 spring onion

Step 1

Place the cod fillets (1 pack) and prawns (1 pack) into a food processor along with all the coriander stalks and half the leaves (25 g) . Blitz until no large chunks remain but the mixture still has some texture. Tip into a bowl and stir through the lemongrass (1 stalk) , chilli (1) , garlic (1 clove) and ginger (1 piece) .

Step 2

Stir the green beans (100 g) through the fishcake mix along with the lime zest (2) , half the lime juice and the fish sauce (2 mL) .

Step 3

Divide the mixture into 8 balls. Using your hands, flatten the balls into patties around 15 mm thick. Heat a splash of sunflower oil in a frying pan over a medium heat, then place in the fishcakes and cook for around 3 minutes on each side, or until completely cooked through.

Step 4

Divide the fishcakes between serving dishes. Scatter the spring onions (4) and remaining coriander leaves on top, and serve the lime wedges on the side for squeezing over. Serve with a fresh green salad, if you like.

Lee Gibson's Thai fishcakes

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