Lemongrass fishcake skewers with lime-spiked mayonnaise

Method

1 In a bowl, mix together the breadcrumbs, coriander and coconut flakes, and set aside.

2 Clean the lemongrass and remove the tough outer casing. Finely chop two of the stalks, leaving the other four intact.

3 Cut the fish pieces into large chunks and put them in a blender. Add the chopped lemongrass, chilli, soy sauce, spring onions and two of the eggs. Blitz the mixture for 20-30 seconds, until you have a smooth paste. Spoon the fish mixture into a bowl, stir in the cornflour and lime zest, then divide into 12 evenly sized balls. Dip into the flour, then the remaining egg (beaten), and finally into the breadcrumb mixture.

4 Carefully thread three fishcakes onto each remaining lemongrass stalk – you may need to mould them on to make sure they are secure. Heat the oil in a large frying pan, then add the fish skewers and cook for 2 minutes on each side, until golden and crispy. Drain the fishcakes on kitchen paper. Mix the mayonnaise ingredients together and serve with the skewers.

Peter Cassidy; Recipes: Paul Gayler