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20 minutes

Fish cakes with seared cucumber and satay sauce

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

350 g hake, poached or pan-fried
300 g mashed potato
1 t mint, chopped
2 limes, zested
1 chilli, chopped
1 free-range egg
sea salt and freshly ground black pepper, to taste
2 beetroot, grated
flour, for dusting
4 T olive oil
2 cucumbers

For the satay sauce:

1 cup coconut milk
3 T red curry paste
½ cup peanut butter
½ cup good-quality chicken stock
¼ cup brown sugar
2 T fresh lime juice, plus extra for serving
salt, to taste

Method

Flake the hake and gently mix with the mashed potato, mint, lime zest, chilli, egg, salt and pepper. Shape into small cakes, pat a little beetroot onto each and dust with seasoned flour.

Pan-fry on both sides in the olive oil over a medium to high heat until golden brown.

To make the satay sauce, bring the coconut milk to a simmer in a saucepan. Whisk in the curry paste, peanut butter, stock and sugar. Reduce the heat and cook, whisking continually, for 5 minutes. Remove from the heat and stir in the lime juice and salt.

Cut the cucumbers in half lengthways, then into thirds. Char the cut side in a hot, dry pan. Squeeze over lime juice, sprinkle with sea salt and serve with the fish cakes and satay sauce.

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Fish cakes with seared cucumber and satay sauce

Ingredients

Method