Thai Style Fish Cakes - Serves 1 (easily doubled)
90-100g, 3oz White fish, I used basa but you could use pollock, cod, haddock etc. (Basa and Pollock are both really thrifty options)
2 tsp Fish sauce
1/2 clove garlic
1 tbsp finely chopped onion (plus more to serve)
1 tbsp fresh coriander (cilantro, plus more to serve)
1/2 dried chilli
1/2 tsp grated ginger
1/2 tsp sugar
5 finely chopped sugar snap peas
1 tsp cornflour (cornstarch)
Oil for frying
Cut up the fish into small chunks and put into a small food processor (or use a hand blender and a jug) with the fish sauce, grated garlic, onion, coriander, chilli (use a whole chilli if you like it REALLY hot), grated ginger and sugar. Blend until it's a fairly fine paste. Mix in the cornflour and chopped sugar snap peas by hand.
Shape into balls with wet hands and flatten slightly. Shallow fry both sides in hot oil until cooked through. Drain on kitchen paper and serve with lime for squeezing over and sweet chilli sauce for dipping the fish cakes.