Ingredients

Method

• 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

Ingredients

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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