Fabulous Fish Dish: Thai Fishcakes With Cucumber Salad

17/09/2012 16:40 | Updated 22 May 2015

Get fish on the table in your household with these yummy fish cakes, packed with new flavours for your family to try, courtesy of Sainsbury's

Serves 4

You will need:

300g pack basics frozen cooked and peeled prawns, defrosted

300g pack basics pollock fillets, cut into pieces

1 teaspoon cornflour

Zest and juice of 1 lime

28g pack fresh coriander, finely chopped

1 red chilli, finely chopped

1 teaspoon light soy sauce

1 teaspoon sesame oil

1 tablespoon olive oil by Sainsbury's

1 teaspoon rice wine vinegar

¼ teaspoon fish sauce

¼ teaspoon sugar

½ cucumber, sliced into ribbons with a peeler

100g radishes, trimmed and finely sliced

Sweet chilli sauce for dipping

What to do:

1. In a food processor, whizz the prawns, pollock, cornflour, lime zest, coriander, chilli, soy sauce and sesame oil, until fully combined

2. Roll into 12 balls and then flatten slightly into patties

3. Heat the olive oil in a large frying pan and fry the fish cakes for 2-3 minutes on each side. You may need to do this in batches

4. Transfer to a baking tray and cook in the oven at 180°C, fan 160°C, gas 4 for 15-20 mins

5. Meanwhile, prepare the salad and dressing. Whisk the rice wine vinegar with the fish sauce, sugar and lime juice

6. Drizzle over the cucumber and radish salad and serve the salad with the fish cakes

More on Parentdish: Try our Tandoori Trout


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