Thai Fish Cakes & Slaw

• White Fish(700 g)
• Panko(60 g)
• Eggs(1)
• Garlic(2 cloves)
• Ginger(1 tbsp)
• Lime(2)
• Fish sauce(2 tbsp)
• Sweet Chili Sauce(6 tbsp)
• Cabbage(300 g)
• Cucumber(1)
• Coriander(15 g)
• Honey(1 tbsp)
• Olive oil(1 tbsp)
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Finely shred {Cabbage}, halve and thinly slice {Cucumber}, and roughly chop {Fresh cilantro}. Zest and juice {Lime} for the fish cakes, then juice the second {Lime} for the slaw. Finely grate {Garlic} and {Ginger}.

   ~10 min

2. 2

   Pat the {White Fish} dry and cut into large pieces. Add to a food processor with {Panko Breadcrumbs}, {Eggs}, half the {Garlic}, half the {Ginger}, the zest from {Lime}, {Fish sauce}, {Salt}, and {Black pepper}. Pulse to a coarse paste, then shape into 8 thick fish cakes.

   ~8 min

3. 3

   In a large bowl, toss the shredded {Cabbage}, sliced {Cucumber}, and chopped {Fresh cilantro} with the juice of {Lime}, remaining {Fish sauce}, {Honey}, and a pinch of salt. Set aside to lightly soften while you cook the fish cakes.

4. 4

   Heat {Olive oil} in a large nonstick pan over medium heat. Cook the fish cakes for 4 minutes on the first side until golden, then turn and cook for 4 minutes more until firm and cooked through.

   ~8 min

5. 5

   Serve 2 fish cakes per plate with a mound of slaw and plenty of {Sweet Chili Sauce} spooned alongside for dipping.

   ~4 min