Thai Crab Fishcakes on Mango Salsa

Serves 4-6


Ingredients


The Fish Cakes

3oz (75g) cod
1 clove garlic
7oz (200g) crab meat
1 tablespoon chopped fresh coriander and basil
2 teaspoons Thai fish sauce (you’ll find it in the super market)
2 teaspoons creamed coconut
2 spring onions
2 birdseye chillies

The salsa

1 mango, diced
Bunch of watercress
I tablespoon chopped fresh coriander and basil
Oil and vinegar
1 red onion chopped finely
Juice of 1 lime
Salt & pepper


Method

Chop the garlic and birdseye chillies. Put the garlic, chilli, fish sauce and cod in a liquidiser and whiz for a few seconds. Add crabmeat and coconut cream and whiz again.
Add the herbs and spring onions and (you guessed it) whiz for a few seconds. Pat into small fish cakes and fry lightly on each side.

Mix together all the salsa ingredients. Take off thick stalks of Watercress, and reserve a bit for garnish. Tear up the rest and add it to the salsa (not too soon or it’ll go a bit sad) Place the fish cakes on top.

Absolutely delicious and it’s easier than it sounds!

Kate :o)