Cabbage-wrapped Thai fishcakes with sriracha mayo
4 leaf/leaves, large
Chilli, Green or Red
½ individual, red, deseeded and finely chopped
130 g, cut into chunks
1 clove(s), finely chopped
4 medium, trimmed and chopped
1 zest(s) of 1, plus wedges to serve
Lime Juice, Fresh
1 tablespoons, snipped
Reduced Fat Mayonnaise
- Steam the cabbage leaves in a steamer set over a pan of simmering water for 3-4 minutes until just tender, then cool under cold running water. Pat the leaves dry with a clean tea towel or kitchen paper, then trim off the tough part of the stalk. Set aside.
- Reserve some of the chilli and a few coriander sprigs, then put the remainder in a food processor with the prawns, cod, garlic, spring onions and lime zest and juice. Pulse until the mixture comes together as a thick paste. Add the chives and pulse briefly to combine. Transfer to a mixing bowl.
- Heat the oil in a large, nonstick frying pan over a medium-high heat. Working in batches, dollop tablespoonfuls of the fishcake mixture into the pan, spaced well apart, and gently flatten with the back of a spoon. Fry for 2 minutes on each side until golden. Repeat until you have used up all of the mixture – you should have about 16 fishcakes in total.
- Meanwhile, in a small bowl, mix the sriracha into the mayonnaise – making it as mild or as spicy as you like.
- Put each cabbage leaf stalk-side up on a serving platter or plates, then put 4 fishcakes on each one. Scatter with the reserved chilli and coriander sprigs. Tuck the bottom and top in, then roll into a neat wrap and serve alongside the dipping sauce with the lime wedges to squeeze over.