Thai Fish Cakes

Name: Thai Fish Cakes
Ingredients: 7 15/16 ounces white fish skinless, such as cod or coley; 3 Hellmann's Real Mayonnaise dollops*; 2 teaspoons Thai fish sauce; 2 teaspoons chilli sauce; 2 tablespoons coriander; 1 tablespoon oil; 1 tablespoon soy sauce; 1 fresh red chilli small; 1 tablespoon fresh coriander

9 ingredients

5 steps

Ingredients

7 15/16 ounces white fish skinless, such as cod or coley
3 Hellmann's Real Mayonnaise dollops*
2 teaspoons Thai fish sauce
2 teaspoons chilli sauce
2 tablespoons coriander
1 tablespoon oil
1 tablespoon soy sauce
1 fresh red chilli small
1 tablespoon fresh coriander

Directions

1

Finely chop the red chilli and the fresh coriander.
2

To make the dip, stir together 1 dollop of Hellmann's Real mayonnaise, 1 tablespoon of soy sauce, the red chilli and fresh coriander and leave to stand whilst you make the fish cakes.
3

To make the fish cakes, put all the remaining ingredients into a food processor and blend until smooth
4

Then shape the mixture into about 12 cakes
5

Heat a tablespoon of oil in a frying pan. Add the fish cakes and cook over a medium heat for about 15 minutes, turning occasionally, until golden brown on both sides and nicely cooked through.