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Thai Fish Cakes with Dipping Sauce

1 tbs oil
2 tbs Schwartz Thai Lemon Grass & Coconut Stir Fry Seasoning
1 bunch spring onions, finely chopped
100 g (4 oz) dried instant mashed potato
350 ml (12 fl oz) boiling water
400 g (14 oz) tin tuna fish in brine, thoroughly drained
1 medium egg yolk
2 tbs plain flour
Vegetable oil for shallow frying

For the Dipping Sauce:

150 ml (1/4 pint) water
150 ml (1/4 pint) malt vinegar
50 g (2 oz) caster sugar
1 tsp salt
1 tsp Schwartz Thai Lemon Grass & Coconut Stir Fry Seasoning
1/4 tsp Schwartz Chillies Crushed

Heat the oil in a frying pan and fry the Stir Fry Seasoning with 4 of the spring onions for 2 minutes, until the spring onions have softened. Set aside.

Make up the mashed potato with boiling water to a firm texture. Stir in the seasoned spring onions, tuna fish and egg yolk. Mix well and divide into 8.

Shape into patties and toss in the flour. Cover and refrigerate for 1 hour.

To make the sweet dipping sauce boil the water, vinegar, sugar and salt for 10 minutes. Add the Stir Fry Seasoning, remaining spring onions and Crushed Chillies. Cool.

Grill the fish cakes for 5-6 minutes on both sides and drain on kitchen paper.

Simply serve as a starter with the dipping sauce or as a main course with vegetables or salad.

Makes 4 servings.

Many thanks to Schwartz for letting us use this recipe.