Thai Mushroom and Haddock Fishcakes

Ingredients

• 200g closed cup mushrooms, finely chopped
• 1 – 2 red chillies, stalks removed and roughly chopped
• 4 garlic cloves, roughly chopped
• 3 cm fresh ginger, peeled and roughly chopped
• 400g haddock, skinned and boned
• 1 lime, zest
• 1 tbsp Thai red curry paste
• 2 spring onions, finely chopped
• 1 stick lemongrass, finely chopped
• 2 kaffir lime leaves, shredded
• 100g green beans, finely sliced
• 10g coriander leaves, finely chopped
• 1 tbsp fish sauce
• Vegetable oil

To serve

• Sweet chili sauce
• Chopped cucumber, spring onion and roasted peanuts

Method

1. Place the chilis, garlic and ginger into a food processor and blitz until finely chopped.
2. Add the mushrooms, fish and lime zest into the food processor and blitz again to form a fine paste. Spoon into a large bowl.
3. Add the rest of the Ingredients to the bowl and mix together thoroughly.
4. Line a large tray with greaseproof paper. Roll the mix into small, flat patties and place on the fridge. Leave in the fridge until required.
5. While the fishcakes are in the fridge, mix together the sweet chili sauce with cucumber, spring onion and peanuts. Place in a serving dish.
6. 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.