Crispy Vietnamese fishcakes recipe | delicious. magazine

Ingredients

• 250g pouch of steamed basmati rice
• 1 carrot, grated
• A handful of fresh coriander
• 200g sustainable white fish fillets in chunks
• 2 tbsp yellow curry paste
• 1 lime, zest of
• 1 medium free-range egg, beaten
• 50g panko breadcrumbs
• 1 tbsp vegetable oil
• 1 tbsp toasted sesame oil
• ½ tbsp lime juice
• ½ tbsp sweet chilli sauce, plus extra to serve
• Salt and pepper
• 1 carrot, julienned/peeled into strips
• 5 spring onions, cut into strips