Hallelujah a meal that takes 10 to prep and 10 to cook! The perfect weeknight meal. The recipes meant to be for 4 but 2 of us at all of it! Also, I subbed chili jam for sweet chili sauce and you do need to season well with sea salt which the recipe doesn't mention. 

Simple Thai fish cakes

For a no-fuss taste of Asia, Donna Hay's fish cakes are hard to beat

Ingredients

For the fish cakes

• 500g firm white fish fillets, skin off
• 2 tsp ginger, finely grated
• 2 tbsp chilli jam
• small handful coriander leaves
• 1 egg white
• vegetable oil, for shallow frying
• lime wedges, to serve

For the cucumber and lime salad

• 1 tbsp lime juice
• 2 tsp fish sauce
• 1 1/2 tsp caster sugar
• 3 Lebanese cucumbers, sliced lengthways with a vegetable peeler
• small handful mint leaves
• small handful coriander leaves

Method

• 1. Place the fish, ginger, chilli jam, coriander and eggwhite in the bowl of a food processor and process until smooth. With slightly wet hands shape the mixture into 12 flat cakes. Heat a non-stick frying pan over medium-high heat. Add 1cm of oil and cook the fish cakes, in batches, for 3–4 minutes each side or until cooked through.
• 2. To make the cucumber and lime salad, place the lime juice, fish sauce and sugar in a bowl and mix to combine. Add the cucumber, mint and coriander and toss to coat. Serve with the fish cakes and lime wedges.

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