Thai fishcakes

Method

1. Blend the cod, prawns, spring onions, curry paste, ginger, fish and soy sauces and coriander in a food processor, until broken down but not totally smooth.

2. Using slightly wet hands, shape this mixture evenly into 20 small fishcakes.

3. Preheat the grill to medium. Brush a grill rack with a little oil and put the fishcakes in a straight line. Brush the fishcakes with the remaining oil and pop under the grill for 10 minutes, turning halfway, until cooked through and golden brown. Transfer to a serving platter.

4. Meanwhile, mix the sweet chilli sauce and lime juice. Put the chilli sauce in bowls for dipping and serve with the lime wedges.