Chili and Lime Fish Cakes with Cucumber Salad

I was hanging for something fresh, flavoursome and light for dinner tonight – and this was seriously just what the doctor ordered! The recipe was adapted from Donna Hay Magazine and I’ve reduced the measurements to suit dinner for two people. Enjoy! x

- 300g white fish fillets, skin off
- 2 kaffir lime leaves, thinly sliced
- 1/4 cup sweet chili sauce
- 1 tsp sambal oelek
- 1/2 tsp sea salt flakes
- 1/4 cup coriander leaves
- 1 egg
- vegetable oil spray
- 2 lebanese cucumbers, thinly sliced
- 2 tomatoes, sliced
- 2 green onions (scallions), sliced

Place the fish, lime leaves, chili sauces, coriander, salt and egg in the bowl of a food processor and process for 1 minute or until well combined.
Take 2 tbsps of the mixture and shape into patties, repeating with remaining mix. Heat oil in a large frypan over medium heat. Fry the fish cakes, in batches, for 2-3 minutes each side or until golden. Set aside and keep warm.

Place the cucumber, tomato and green onion in a bowl with the remaining chili sauce and toss to combine. Serve with the fish cakes. Makes 6 patties (2 serves).