Thai salmon fish cakes with sweet chilli sauce

Method

1. In a mixing bowl, combine the salmon, Thai green curry paste and egg. Stir in the fish sauce, sugar, cornflour, lime juice, coriander and seasoning.

2. Heat the oil in a wok over a medium heat and drop tablespoons of the mixture into the pan and fry until golden brown - about 2-3 minutes.

3. Drain on absorbent paper and serve with sweet chilli sauce.

4. For the chilli sauce, dissolve the sugar in the water and bring to a boil, add the chopped chillies and continue cooking for 2-3 minutes. Cool slightly, and pour the sauce into a food processor. Blend until smooth and serve at room temperature.

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Ingredients

500g salmon fillets, finely chopped
1 tsp Thai green curry paste, shop-bought
1 egg
2 tbsp nam pla (Thai fish sauce)
1 tbsp caster sugar
2 tbsp cornflour
1 lime, juice
3 tbsp Coriander, finely chopped
0.5 tsp Salt
0.5 tsp ground black pepper
500ml groundnut oil, for deep frying

For the sweet chilli sauce

6 medium Chillies, seeds removed, chopped
110g caster sugar
120ml water

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