| pure greed | ::thai fish cakes with coriander pesto::

thai fish cakes with coriander pesto                                                     

ingredients for the fishcakes: 

method:

400g ling or redfish fillets, skinned, cut into chunks (or other white fish fillets)

For the fish cakes - process the fish in a food processor until a coarse paste forms.

Transfer to a bowl. Add coriander pesto, then roll  heaped tablespoonfuls of the mixture into 'cakes'. Heat the oil in a large frying pan and fry the fish cakes in batches for 1 minute on each side, until golden brown. Lift out and drain on kitchen paper. For the spicy cucumber salad -  slice the cucumber in half lengthways and scoop out the seeds using a spoon. Discard seeds then place the cucumber cut-side down on a chopping board and cut on the diagonal into 1.5cm pieces. Place the cucumber in a bowl sprinkle with sugar and salt and mix well. Cover and chill for 30 minutes. Meanwhile place the remaining ingredients in a bowl and stir to combine. Squeeze the cucumber to remove excess liquid. Place the cucumber in a serving bowl and mix with the dressing. Place the fish cakes on a serving plate with the spicy cucumber salad and serve with steamed jasmine rice and lime wedges.                                              serves 4

80g pure greed coriander pesto

150ml sunflower oil

ingredients for the cucumber salad:

5 small lebanese cucumbers, peeled

1 tbs white sugar

1 tsp sea salt

cup lime juice 

1 tbs fish sauce

1 tbs brown sugar

1 cup coriander leaves

2 tbs vegetable oil