A popular street food recipe, these Thai fish cakes are a firm favourite at dinner with my kids. Quick and easy to make, they are sure to liven up the regular teatime routine.

Ingredients: Serves 4

500g white fish meat (cod, haddock, hake, etc), minced or cut into chunks
1 x egg 100g green beans, sliced fine
1 tablespoon of salt
3 tbsp fresh kaffir lime leaves, minced or chopped.
1 tbsp palm sugar
1 tbsp Thai red curry paste
2 tbsp cooking oil for frying.
Chilli sauce for dipping

Method: First, cut the fish into small pieces and then grind it up in a food processor, or pound it in a mortar and pestle until it’s a paste.

Transfer to a large mixing bowl and add the rest of the ingredients (except the oil). For a spicier taste, add a bit more red curry paste.

Using your hands, knead the mixture until it’s sticky enough to mould it into a disc about two inches wide and a half-inch thick.

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Heat the oil in a wok or frying pan at a medium or high heat.

Add the fish cakes and fry until they are golden brown on both sides.

Remove the fish cakes with a slotted spoon and drain them on paper towels.

Serve with chilli sauce for seafood.

Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See www.hotelduvin.com or phone 0141 378 0385 to book.
Twitter @Chefgtownsend 
Instagram- @chef.g.townsend