Thai Salmon Fish Cakes with Sweet Chilli Sauce

Ingredients

• 500g salmon fillets, finely chopped
• Garlic (as much as you want!)
• 1 tsp Thai green curry paste
• 1 egg
• 2 tbsp nam pla (Thai fish sauce)
• 1 tbsp caster sugar (fijne suiker)
• 2 tbsp cornflour (maizena)
• 1 lime, juice
• 3 tbsp Coriander, finely chopped
• 0.5 tsp Salt
• 0.5 tsp ground black pepper
• 500ml groundnut oil, for deep frying (or sunflower oil)

For the sweet chilli sauce

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

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.