STEAMED BASMATI RICE
It doesn’t take much to turn a handy storecupboard pouch of ready-cooked rice into the star of the show
TAKE A PACK OF…
REVAMPED FISHCAKES
Crispy Vietnamese fishcakes
SERVES 2. HANDS-ON TIME 25 MIN
MAKE AHEAD
Assemble the fishcakes and coat them in breadcrumbs up to a day in advance. Cover and keep in the fridge. In a food processor, pulse together a 250g pouch of steamed basmati rice, 1 grated carrot, a handful of fresh coriander, 200g sustainable white fish fillets, in chunks, 2 tbsp yellow curry paste, the grated zest of 1 lime and 1 medium free-range egg, beaten, until combined.
Shape into 6 patties, then coat with 50g panko breadcrumbs. Heat 1 tbsp vegetable oil in a frying pan over a medium heat and fry the fishcakes for 4-5 minutes on each side until golden and cooked through. In a medium bowl, whisk 1 tbsp toasted sesame oil, ½ tbsp lime juice, ½ tbsp sweet chilli sauce and salt and pepper, then toss in 1 carrot, julienned/peeled into strips and 5 spring onions, cut into strips. Serve with extra sweet chilli sauce for dipping.