MAKES 8 SMALL CAKES
Another miraculous transformation of the kind of ingredient we all have knocking about in a kitchen cupboard. Texture is always important in fishcakes, and the water chestnuts add a lovely light, pickled crunch. Grating the ginger releases all of its fresh, fiery juices, so make sure you catch them all in the bowl.
400g good-quality tinned tuna
6 tinned water chestnuts, drained and finely sliced
3 spring onions, trimmed and sliced
3cm piece of fresh root ginger, peeled and grated
3 tbsp chopped coriander
1 red chilli, deseeded and finely chopped
3 kaffir lime leaves, finely chopped
(rehydrated for 5 minutes in boiling water if dried)
2 tsp Thai fish sauce
2 eggs, beaten
Vegetable oil, for frying
Sea salt and freshly ground black pepper
FOR THE DIPPING SAUCE
Good pinch of caster sugar
2 tbsp Thai fish sauce
1 tbsp rice vinegar
Juice of ½ lime
2 tbsp chopped coriander
1. First make the dipping sauce. Mix together all the sauce ingredients, stirring until the sugar has dissolved. Taste and adjust the flavours as necessary. Set aside.
2. Drain the tuna and place in a bowl; use a fork to separate the chunks. Add the water chestnuts, spring onions, ginger, coriander, chilli and lime leaves and season with salt and pepper. Add the fish sauce and beaten eggs. Mix well.
3. Squeezing the mixture to tightly compress it and get rid of any excess liquid, shape it into balls the size of golf balls. Flatten them lightly nto patties.
4. Heat a frying pan over a medium heat, add a little oil and shallow-fry the fishcakes on each side for 1–2 minutes until golden on all sides and heated through. Serve with the dipping sauce.