For the fish cakes:
2 boxes of (defrosted) The Vegetarian Butcher Fish Free Tuna
250g of mashed potatoes
1 tbsp. of mayonnaise
The zest of 1 lime
2 spring onions, thinly sliced
½ red onion, finely chopped
1 cm ginger, finely grated
2 cloves of garlic, finely chopped
1 chilli pepper, finely chopped
½ bunch coriander, coarsely chopped
40 grams of breadcrumbs
1 tsp. salt
1 pinch of white pepper
(Panko) Breadcrumbs for coating
Mix together all of the ingredients for the fish cakes. Let the mixture rest in the fridge for at least one hour.
Once the mixture is chilled, divide it into eight balls and flatten them into thick patties.
Cover with Panko breadcrumbs and fry the patties in a large frying pan until the bread crumbs colour golden brown.
Make a dip from juice of the zested lime, 4 tbsp chilli sauce, and some fresh coriander.