Red Thai fish cakes with red onion, green chilli and tomato salsa

This is such a simple dish you can make in minutes, its very cheap to make which is always great , Holly x
    
For the Thai fish cakes you will need

• Two spring onions
• Half a clove of garlic finely chopped
• One red chilli deseeded and finely chopped
• One teaspoon of Thai red paste you can use shop bought ,But it is better to make your own
• Two tins of tuna
• Zest of half a lemon
• Juice of half a lemon
• One teaspoon of black pepper
• One egg to bind all ingredients

To make Salsa

• Half of a red onion finely diced
• Half a green chilli deseeded and finely chopped
• One tomato deseeded and finely chopped
• Two Tablespoons of Olive Oil
•  pinch of black pepper
•  pinch of salt
• Squeeze of fresh lemon juice

To make the Thai red curry paste you will need
• One stick of lemon grass, crushed and minced this will release the flavour
• One red chilli deseeded or leave in the seeds to add heat
• One teaspoon of fresh grated ginger
• 2-3 tablespoons of chilli sauce
• One tablespoon ground cumin
• Two tablespoons Thai fish sauce
• Two tablespoons of fresh lime juice

Blend all ingredients in food processer or use a mortal and pestle, This lasts in the fridge for up to one month.

To make your fish cakes either blend all ingredients in a food processer or chop very finely, add your egg to bind the ingredients. Form small patties and place on a plate and chill in the fridge for 30 minutes to allow the fish cakes to firm up, this makes cooking them easier so they wont fall apart during the cooking process. Heat two tablespoons of oil in a saucepan and fry fishcakes for two minute's on each side, this creates a crispy outside yet the inside will remain moist. Remove fishcakes from the saucepan and place on a bed of rocket drizzled with lemon juice and black pepper. Top your fishcakes with your salsa ,you can also garnish with some fresh chopped coriander, serve straight away and enjoy.
Holly x