Mini Thai Fish Cakes with Cucumber Relish

These mini Thai fishcakes are super easy to make and amazingly tasty. They can also be made into bigger portions so are great as a canapé, a starter of a main meal. Army chefs regularly cook at functions for the high profile guests such as heads of state of the royal family and fishcakes are a wonderfully versatile and a popular dish. We've used quite expensive ingredients but the crab and fish meat can replaced with cheaper cuts or whatever fish / seafood you have available.

Ingredients for the fish cakes

White fish (whiting) - 250g

White crab meat - 25g

Egg - 1/2 Fine green beans Salt - to taste

Kaffir lime leaves - 2 - 3 leaves Palm sugar (soft brown) - 1 level table spoon Thai red curry paste - 1/2 table spoon Oil (for frying) Panko breadcrumbs / egg wash and seasoned flour for pané

Chopped red chilli and coriander

Ingredients for cucumber relish

Cucumber deseeded not skinned -1⁄2

Sugar -30g

White vinegar - 90ml

Salt pinch

Red chilli - 5g

Shallots -15g

Boiling water - 23ml

Sake -50ml

Honey -1tsp

Glucose - 20g

Method for the fish cakes

1. Skin and chop fish into small pieces. Finely chop kaffir lime leaves and cut green beans into small dice. De-seed and finely dice red chillies and chop the coriander.

2. Mix all ingredients together, bind with egg and season to taste.

3. Divide into 20g balls, roll in seasoned flour, egg wash and panko breadcrumbs. Shape into

cakes and chill.

1. Shallow fry until golden brown. Do no overcook.

2. Serve 8 portions with a ramekin of chilli and cucumber relish.

Method for chilli and cucumber relish

1. Reduce all liquids but the honey, then add honey when reduced and still warm.

2. Very finely dice cucumber, chilli and shallots (brunoise).

3. Mix enough of the syrup to the dry ingredients to produce a thick dipping sauce.

4. Chill before service.