Zingy Thai fish cakes

James Tanner's cheering up our Monday morning with his aromatic tasty fishcakes, served with a fennel and radish salad.

(Serves 4)

Ingredients:

500g firm white fish (haddock, hake or pollock), cut into large chunksZest and juice 1 lime3 spring onions, chopped2 tbsp chopped coriander1 diced chilli2 tbsp Thai red curry pasteSweet chilli sauce, to serveLime wedges and fresh coriander leaves, to serve

For the fennel and radish salad:

1 large head fennel8 salad radishes, thinly sliced2 tbsp extra virgin olive oilJuice of half a lemonSalt and pepper

Method:

• Place fish, lime zest and juice, spring onions, coriander, chilli, and Thai paste in a blender and pulse together so only just mix, making sure to not over-blend to a puree

• Next line a tray with cling film. Wet your hands and shape the mixture into 4 fish cakes around 3 inches wide by 1 inch thick. Cover with cling film and place in the fridge for 2 hours until firm, or until ready to serve.

• To cook heat a large non stick pan to a high heat, add a splash of vegetable or groundnut oil and sear the fish cakes for 2 minutes on both sides or until cooked through

• Drain on kitchen towel, serve with a dipping pot of sweet chilli sauce, lime wedges a scatter of coriander leaves, and the fennel and radish salad

For the fennel and radish salad:

• Trim the ends off the fennel bulb and cut in half then cut out some of the hard root off the fennel. Use a large cook’s knife or mandolin thinly slice the fennel into strips. Place in a bowl with the radish.

• Add the oil and lemon juice and season to taste. Pile the salad onto serving plates, add the fish cakes and serve with a side of rice, noodles or even new season potatoes if liked.