Zesty Fish Cakes

Dreamstime Photo ID: 17208615

Serves 2 

750g white fish, e.g. cod, skin removed, diced
1 long, red chilli, finely chopped
4 spring onions, green part only, sliced
1 lemongrass, white part only, chopped finely
1 tsp ginger, grated
1 tbsp lime juice
2 tbsp fish sauce
½ tsp sea salt
2 lime leaves, spine removed, finely shredded
Coconut or light olive oil for frying

For the dipping sauce:
1 tbsp sesame oil
1 tbsp lime juice
1 tbsp apple cider vinegar
½ tsp ginger, grated
½ long, red chilli, finely chopped
2 tbsp chopped corriander
Salt to taste 

METHOD

Place the fish, chilli, spring onions, lemongrass, ginger, lime juice, fish sauce and salt in a food processor and blend until minced and fully incorporated.

Remove the mixture from the food processor, stir in the lime leaves and roll into small patties. Place in the fridge until ready to cook.

In a small bowl, mix all dipping sauce ingredients together. Taste and season with salt accordingly. Set aside.

Place a non-stick frying pan over a medium heat. Melt the coconut oil, then add the fish cakes. Cook for a few minutes on each side until cooked through and golden on both sides. Serve the fish cakes with the dipping sauce and a side salad.