EASY THAI FISH CAKES WITH HONEY & HERB DIP

An incredibly simple lunch dish or starter with Asian undertones.

Delicious.

Cook time
15 mins

Prep time
15 mins

Serves
4

Recipe provided by: Angela Hartnett

Ingredients
  1. Put the honey in a small pan with the vinegar, onion and ketchup. Bring to the boil, remove from the heat and leave to cool. Add the herbs.
  2. Put all the ingredients for the fish cakes, except the oil, flour and watercress, in a food processor and blitz.
  3. Shape the mixture into small patties and dust in flour. Preheat the oven to 180°C(fan 160°C) or gas 4.
  4. Heat the oil in a pan and shallow fry the fish cakes until golden. Transfer to a baking sheet and put them into the preheated oven for 5 minutes to heat through.
  5. Serve with the dip and some of the watercress.
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz

Instructions
  1. Put the honey in a small pan with the vinegar, onion and ketchup. Bring to the boil, remove from the heat and leave to cool. Add the herbs.
  2. Put all the ingredients for the fish cakes, except the oil, flour and watercress, in a food processor and blitz.
  3. Shape the mixture into small patties and dust in flour. Preheat the oven to 180°C(fan 160°C) or gas 4.
  4. Heat the oil in a pan and shallow fry the fish cakes until golden. Transfer to a baking sheet and put them into the preheated oven for 5 minutes to heat through.
  5. Serve with the dip and some of the watercress.
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