A firm favourite in our house, they are very tasty, economical and kids love them. To make this more economical you can serve the fish cakes with Sweet Chilli Sauce instead of the salad.

• 2 medium-size potatoes – boiled and mashed 

• 2 spring onions

• 400g fish fillets (Red Cod, Hoki, or see in selection in store)

• ¼ cup parsley

• 1 Tbsp green curry paste

• 1 Tbsp fish sauce

• 1 tsp sesame oil

• ½ tsp sugar

• ½ tsp chilli (optional)

• 1 medium-size grated carrot (for colour)

• Salt and pepper to taste

• Olive oil or macadamia oil

In a food processor mix the fish first then add spring onions, curry paste, fish sauce, parsley, sesame oil, chilli and sugar. Finally add the carrot and salt and pepper. Stir in a bowl with the mashed potatoes. 

Shape the mixture into small balls and flatten each one. Fry in olive oil or macadamia oil (in store) in a medium heat fry pan.

For the Thai cucumber salad

• 2 cucumbers peeled, halved lengthways and de-seeded

• 35g caster sugar

• 50ml rice vinegar

• 2 chillies, finely diced

• 2 shallots, finely diced

• 2 tbsp chopped coriander  leaves

• 40g roasted peanuts, chopped

• ½ tbsp nam pla (fish sauce)

For the salad, cut the cucumber in to 5mm slices. Dissolve the sugar in the vinegar and toss the cucumber slices in it. Fold in the chilli, shallot and coriander. Sprinkle with the peanuts and fish sauce just before serving.