Thai fishcakes with sweet chilli sauce

• skinless salmon↗100g g

  fillet

• skinless white fish100g g

  fillet

• prepared squid175g g

  or cuttlefish

• red chilli paste↗25g g
• lime leaves4

  shredded

• green beans↗50g g

  trimmed and finely chopped

• fish sauce↗1 tbsp tbsp
• egg white1
• oyster sauce↗1 tbsp tbsp
• groundnut or vegetable oil↗

  for deep frying

• white rice vinegar↗5 tsp tsp
• granulated sugar↗85g g
• fat red chillies↗3
• cucumber

  diced

• roasted peanuts↗25g g

  chopped

Step-by-step instructions

1. 1

   Put the salmon, white fish and squid into a food processor, then whizz until smooth. Add the chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. Add the fish mixture, then knead together for 5 mins until smooth and elastic.

2. 2

   Shape into small flat discs about 5cm across. Heat a few cms oil in a wok until it shimmers, then fry the fishcakes in batches for 2-3 mins until golden. Drain on kitchen paper. Can be chilled for up to 1 day, then reheated in a hot oven for 5 mins.

3. 3

   For the chilli sauce, place the vinegar, sugar, 2 tbsp water and the whole chillies in a small saucepan, then bring to the boil. Simmer for 15 mins, then remove from the heat. Place in a food processor and blend until smooth. Strain, saving 1 tsp chilli, then stir in the saved chilli and leave to cool. Will keep in the fridge for up to 1 week. Serve fishcakes with the chilli sauce, cucumber and peanuts.