This is the perfect recipe for using up those random tins of fish that we all seem to have lying around in the cupboard. It’s quick, easy and delicious.

SERVES 2 (MAKES 10 FISHCAKES): COOKING TIME- 20 MINUTES

Ingredients:

• 1 tin of salmon, drained (I use a 213g tin)
• potato, cubed (double the weight of the fish, so I used roughly 400g of potato)
• thumb-sized piece of ginger, peeled and finely diced
• 4 garlic clove, peeled and thinly sliced
• 1 chilli, finely diced
• 2 spring onions, sliced
• 1 lemongrass stalk, woody outside peeled away and thinly sliced
• handful of coriander, finely chopped
• 2 tbsp fish sauce
• 1 tbsp Thai curry paste, red or green
• 1 tsp sugar
• vegetable oil

Method:

1. Place potatoes in a saucepan and cover with water. Add a pinch of salt and bring to the boil. Boil until soft.
2. In the meantime, prep the rest of the ingredients. Add everything to a large mixing bowl. Once the potatoes are done, drain them and add them too. Using a potato masher, thoroughly combine the fishcake mixture. I use the Mae-Ploy paste which has hardly any liquid in it, so the mashing process can take a while just to ensure everything is evenly mixed in (a mouthful of paste isn’t ideal).
3. Once the mixture is cool enough to handle, take a heaped teaspoon of it and roll into a ball. Then flatten and shape into circles. Don’t make these too flat and thin because they won’t hold their shape when frying. Place on a plate, cover with clingfilm and put in the fridge for at least 10 minutes (the longer the better though!). I tend to leave them whilst I prep whatever I’m choosing to serve them with.
4. Once chilled, heat a glug of veg oil in a large frying pan. Once hot, add in the fishcakes and fry for 4-5 minutes on each side until brown and crispy. You will probably need to batch fry these, just to make sure they all get a chance to cook evenly.
5. And voila! Serve hot with rice or salad or noodles but ALWAYS sweet chilli sauce!