4. Pour dressing over salad and toss to combine. Serve fish cakes with dressed salad, gem lettuce leaves and lime wedges. The ...

Serve the fish cakes atop a crisp, leafy green salad, sandwiched between slider buns with homemade aioli, or simply dunked in ...

A guaranteed hit for brunch topped with a poached egg, as a starter in the evening, or as a lunch dish. The South-East Asian flavours give this fish cake a large margin head start. The fish cake ...

To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl. Heat a large pan over a medium–high heat. Divide the fish cake mixture into ...

fish sauce, lemongrass, Thai curry paste, egg and 40-50 gms of bread crumbs. Mix. 2. Add this in a food processor or mixie. Take this mixture and shape into balls, flatten into cakes.

Cook for 1 minute, or until the noodles are semi-soft. The fish cakes can also be served in a wrap, on a simple salad, or with veggies and homemade potato wedges.

Tod mun pla, or fried fish cakes, is a popular dish from Thailand. The best I’ve eaten were in Bangkok, where a street food vendor was frying them as fast as she could for a line of eager customers.

Smoked salmon fish cakes are the easiest standby ... They are a great favourite, served with fresh bread, salad or vegetables. In a medium-sized bowl, flake salmon then add spring onions, kumara ...