200g of closed cup mushrooms, finely chopped
1–2 red chillies, roughly chopped
4 garlic cloves, roughly chopped
3cm piece of fresh ginger, peeled and roughly chopped
400g of haddock, skinned and boned
Zest of 1 lime
1 tbsp of Thai red curry paste
2 spring onions, finely chopped
1 stick of lemongrass, finely chopped
2 kaffir lime leaves, shredded
100g of green beans, finely sliced
10g of coriander leaves, finely chopped
1 tbsp of fish sauce
Sweet chilli sauce
Chopped cucumber, spring onion & roasted peanuts
Place the chilis, garlic and ginger into a food processor and blitz until finely chopped.
Add the mushrooms, fish and lime zest into the food processor and blitz again to form a fine paste. Spoon into a large bowl.
Add the rest of the ingredients to the bowl and mix together thoroughly.
Line a large tray with greaseproof paper. Roll the mix into small, flat patties and place in the fridge. Leave to chill until required.
While the fishcakes are in the fridge, mix together the sweet chilli sauce with the cucumber, spring onion and peanuts. Place in a serving dish.
Heat some oil in a wok or large frying pan. Fry the fishcakes in batches for 3 to 4 minutes on each side until golden brown. Serve straight away with wedges of lime and a sprinkle of fresh coriander.