Thai fish cakes with Asian greens

One of my favorite go to, quick, nutritious meals. Perfect for a busy family of 4, or half the recipe for one, and have left overs for lunch!

Fish cakes

600 g boneless, skinless white fish fillets

2 eggs

1 tbsp Red curry paste, 2 tbsp if you want it spicy

2 tbsp fish sauce

zest of 1 lemon

2 tbsp chopped coriander

Combine all ingredients in a food processor, pulse 4-5 times - don’t over process!

Heat a little olive oil in a frying pan and working in patches, shallow fry tablespoons of the mixture over medium heat for around 2 minutes each side. Keep warm in the oven.

Dipping Sauce:

1/4 cup water

1/4 cup fish sauce

1/4 cup rice vinegar

1 tsp honey (optional)

1 clove garlic minced

Place all ingredients in a jar and shake to combine.

Asian Greens:

1 head broccoli

2 cups beans (sugar snaps or green beans)

1 cup edamame beans

1 cup cabbage or bok choy)

1 tbsp olive oil

2 cloves of garlic

1 tsp grated ginger

salt to taste

1 tbsp sesame oil

Cut the broccoli into small florets, peel and slice the stalk.

Heat the olive oil in wok or frying pan, add the vegetables and cook, stirring for 2-3 minutes. If you use the bok choy add it now together with the garlic, ginger, salt and sesame oil and cook for another 2-3 minutes until the vegetables are tender. Serve straight away.