Ingredients 4 Portions 10 Portions  
Salmon – filleted and skinned 100g (4oz) 250g (100oz)  
Cod – filleted and skinned 100g (4oz) 250g (4oz)  
Sesame oil ½ teaspoon 1 ¼ teaspoon  
Garlic cloves 2 5  
Root ginger, grated 1 tablespoon 2 ¼ tablespoon  
Red chillies (small) ½ 1  
Soy sauce 1 teaspoon 1 ½ teaspoon  
Lemon grass 12g (1/2 oz) 30g (1 ¼ oz)  
Salt 2g 5g  
Pepper 2g 5g  
Lime juice 10ml (2 teaspoon) 25ml (5 teaspoon)  
Sunflower oil for cooking 10ml (2 teaspoon) 25ml (5 teaspoon)  

 

Method:

 

  1. Pass all the ingredients (except the sunflower oil) in a food processor, blend until bound together and smooth

 

  1. Divide into 12 small fish cakes for 4 portions, 30 for 10 portions. The cakes should be at least 2cm thick

 

  1. Heat the sunflower oil in a suitable pan, place in the fish cakes, allow approximately 3 minutes each side

 

  1. Serve immediately garnished with flat leaf parsley and Thai cucumber salad