4
Easy
30 minutes
20 minutesFlake 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.
