Spicy Fish Cakes With Cucumber And Carrot Salad - cooking recipe

Ingredients

14 oz firm white fish fillets
1 large potato, peeled and coarsely chopped
1 None green onion, thinly sliced
1 clove garlic, crushed
1 piece (3/4 inch) fresh ginger, grated
2 small fresh Thai red chili peppers, finely chopped
1 None egg white, lightly beaten
1 small cucumber
1 medium carrot
1/2 cup snow peas, trimmed
1/2 cup fresh cilantro leaves
1/2 cup snow pea sprouts, trimmed
1/4 cup lime juice

Preparation

Lightly spray a heated, large nonstick skillet on medium heat. Cook the fish for about 3 mins each side or until just cooked. Flake with a fork.
Boil, steam or microwave the potato until tender, then drain. Mash the potato in a large bowl. Add the fish and mash with a fork until well combined. Stir in the onion, garlic, ginger, 1/2 of the chili pepper and egg white until well combined.
Using wet hands, shape the mixture into 6 even-sized patties. Refrigerate for 10 mins.
Meanwhile, for the cucumber and carrot salad, using a vegetable peeler, cut the cucumber and carrot into thin ribbons. Combine the cucumber, carrot, snow peas, cilantro and sprouts in a medium bowl. Drizzle with the combined lime juice and remaining chili pepper; toss to combine.
Cook the patties, in batches, in the same heated large skillet on medium heat until browned both sides and heated through.
Serve the fish cakes with salad and a squeeze of lime, if desired.