Batch-cooked lemongrass and ginger Thai-style fish cakes

Ingredients

• cod — skinless and boneless500 g
• raw king prawns — shelled200 g
• green Thai curry paste45 g
• lemongrass stalks — bashed and roughly chopped2 ea
• fresh ginger — peeled and roughly chopped50 g
• garlic cloves — peeled4 ea
• fish sauce — to taste30 ml
• palm sugar8 g
• light soy sauce15 ml
• eggs2 ea
• cornflour200 g

Method

1. Tip the fish, king prawns, curry paste, lemongrass, ginger, garlic, fish sauce, palm sugar and soy sauce into a food processor. Crack in the eggs and blitz to a paste. Tip the mixture into a bowl and mix through enough cornflour to make a wet dough (you may not need all 200g, so add it in batches).
2. Wet your hands so that the mixture doesn't stick, then weigh out 16 equal balls of mixture (about 70g each), forming them into patty shapes about 2cm thick. Place the patties on a well-oiled baking tray - they will feel really wet, but that's normal!
3. To eat now - refridgerate the patties for at least 1 hour to firm up. Heat a little oil in a frying pan over a medium heat. In batches, fry the fish cakes for 3-4 mins on each side, until cooked through, piping hot and golden. Or you can freeze the raw fish cakes in an airtight container for up to 3 months.