Thai Fish Cakes In Spicy Tomato Sauce

30 - 45 mins

This is a great way to use up leftover fish fish fingers.

2 cooked fish fingers, roughly chopped
2 tablespoon tinned salmon
1 tablespoon chopped coriander
Juice of ½ lime
2 tablespoons mashed potato
1 dessert spoon tomato ketchup
1 tablespoon sweet chilli sauce
Salt and pepper to taste
Zest of 1 lime
1 tbsp plain flour (seasoned with salt and pepper)
1 egg, beaten
2 tablespoon breadcrumbs
3 dessertspoons tinned or squidgy fresh tomatoes
1 dessertspoon sweet chilli sauce
Juice of ½ lime
Combine the fish cake ingredients in a bowl, and shape into 2 patties.
Pass the patties through the flour, patting off any excess, then the egg wash and finally the breadcrumbs.
Pan fry for a couple of minutes each side until golden brown, and the finish in a 180˚C pre-heated oven for ten minutes until warmed through.
To make the sauce, simply blitz all the ingredients in a food processor until smooth. Warm through before serving. You can add tomato ketchup, roasted red pepper, or any number of other tasty left-overs you may have hanging around to make your own signature version.