Budget Thai fishcakes recipe | delicious. magazine

Ingredients

• 500g frozen white fish (pollack or cod), defrosted and finely chopped
• 1 lemongrass stick, outer layers discarded and finely chopped
• 2.5cm piece fresh ginger, grated
• 2 garlic cloves, crushed
• Handful fresh coriander, finely chopped
• Finely grated zest of 1 lime, plus extra wedges to serve (optional)
• ½ red pepper, finely chopped
• 1 red chilli, deseeded and finely chopped
• 2 tbsp plain flour
• 2 tbsp soy sauce
• 1 large free-range egg white
• 3 tbsp groundnut oil
• 400g steamed rice, to serve