Neven Maguire's Thai Fish Cakes with Sweet Chilli Jam

INGREDIENTS

• 1 packet Simply Better Fresh Organic Irish Salmon Darnes
• 1 packet Simply Better Chilli & Herb Black Tiger Prawns
• 2 Tbsp. Simply Better Pad Thai Wok Sauce
• 1 Tbsp. Simply Better Thai Red Curry Paste
• 1 Simply Better Irish Corn Fed Egg White
• 1 Tsp. Simply Better Thai Palm Sugar
• 3 tbsp chopped Fresh Coriander
• 2 Scallions, thinly sliced
• 2 Tbsp. Simply Better Single Estate Irish Cold Pressed Rapeseed Oil
• Simply Better Steamed Organic Jasmine Rice, Soy, Ginger & Chilli Asian Style
• Greens & Handmade Sweet Chilli Jam, to serve (optional)

METHOD

1. Using a sharp knife remove the skin from the salmon and roughly chop. Place in a food processor with the prawns, reserving the rounds of flavoured butter. Then add in Pad Thai wok sauce, curry paste, egg white and sugar. Whizz until you have a smooth, mousse-like paste.
2. Put the fish mixture into a bowl and stir in the coriander and scallions. Lightly wet your hands and form the mixture into 12 patties. If time allows put them in the fridge for 30 minutes to firm up. These can be covered and chilled or up to 24 hours or you can freeze them and defrost at room temperature before cooking at a later stage.
3. Heat a large non-stick frying pan over a medium heat. Add half of the oil and cook half of the fish cakes for 2-3 minutes until golden, then turn over, add one of the reserved butter rounds and cook for another 2-3 minutes until cooked through. Repeat with the rest of the ingredients.
4. Serve the Thai fish cakes with steamed rice, Asian style greens and sweet chilli jam, if liked.