Try this no chopping required,Thai inspired fishcakes with charred apricot sriracha, from celeb chef Julie Lin.
- 215g salmon (1 can drained)
- 125g mackerel (1 can drained)
- 5 tbsp red curry paste
- 165g sweetcorn (1 small can drained)
- 6 tbsp plain flour (you can use rice flour to make this gluten free)
- 1.5 tsp salt
- 2 tbsp oil
- Oil to cover the bottom of a non stick pan
- Charred apricot sriracha
- 1 tin of apricots
- 3 tbsp sriracha
- 2tbsp honey
- 1 tbsp vinegar
- Pinch of salt
Begin by draining the tinned mackerel, salmon, and sweetcorn thoroughly.
In a blender add mackerel, salmon and five heaped teaspoons of Thai red curry paste. Blitz until combined, use a little bit of oil (no more than 2 tbsp) to loosen the mixture.
Now add all of this to a mixing bowl and add 5 heaped tbsp plain flour and the whole sweetcorn kernels.
Mix all of this until combined with one teaspoon of salt.
Depending on the water content of your tinned fish you may need to add a bit more flour, we want this to be a thick paste consistency.
Shallow fry one heaped tablespoon of the mixture in plenty of oil until golden brown.
Leave to drain on a piece of kitchen towel to absorb excess oil.
Method for charred apricot chilli dip
Drain one can of apricots, griddle on a dry pan until slightly charred on both sides
In a blender add in the charred apricots, three tablespoons of sriracha, 2 tablespoons of honey, 1 teaspoon of vinegar and a pinch of salt
Blitz until smooth and season to taste