Thai Fishcakes with Chilli Mayo

Serves: 4

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Total Time: 35

Prep Time: 25

Cook Time: 10

• 125 ml (4½fl oz) mayonnaise
• 1 bunch(es) spring onions, trimmed
• 2.5cm (1in) piece fresh root ginger, peeled and roughly chopped
• 1  lemongrass stalk, roughly chopped
• 20 gram(s) pack fresh coriander
• Half  red chilli, deseeded
• 1 teaspoon(s) fish sauce (optional)
• 75 gram(s) fresh white breadcrumbs
• 225 gram(s) each haddock and cooked, peeled prawns
• A little oil for frying
• 2 tablespoon(s) Thai sweet chilli sauce
• 20 gram(s) pack fresh basil, roughly chopped
• 1  fat garlic clove, crushed (optional)
• 2  limes, halved

Method

1. Put spring onions, ginger, lemongrass, coriander, chilli and fish sauce (if using) in a food processor and whiz to a rough paste. Add 3tbsp mayonnaise, the breadcrumbs, fish and prawns. Whiz for a further 5sec.
2. With wet hands, shape into eight patties, each about 5cm (2in) in diameter.
3. Heat a drizzle of oil in a non-stick frying pan. Fry patties for 3-4min on each side until crisp and golden.
4. Mix chilli sauce, basil and garlic, if using, into the remaining mayonnaise. Serve with the fishcakes, lime and spinach leaves.

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