Thai-style fishcakes with sweet chilli rice

• Frozen white fish fillets400g
• Medium curry powderstore cupboard10g
• Spring onions (bunch)1
• Free range eggs (15 pack)1
• Plain flour20g
• Sweet chilli sauce60ml
• Basmati rice300g
• Cucumber1
• Vegetable oilstore cupboard30ml

Plus salt and pepper. About £4.40 for the amounts used.

Method

1. 1

   Cook 300g rice following the pack.

2. 2

   Finely chop the 400g fish (defrosted if frozen) and mix with 2 tsp curry powder, sliced spring onions, 1 egg, 20g flour and salt.

3. 3

   Shape into 12 small cakes and fry in 2 tbsp oil for 3 minutes on each side until golden and cooked through.

4. 4

   Serve with the rice, sliced cucumber and the 60ml sweet chilli sauce for dipping.