Pop everything on the ingredients list, apart from the fish, into a food processor. Blitz until everything is broken down and smooth.
Cut up the fish fillets, add to the processor and pulse to break them down and combine with the other ingredients. Don’t over process the fish so it retains some good texture.
Divide the mixture into 12 portions and using wet hands, shape into rounds patties. Cover and chill until you are ready to cook.
To cook the fishcakes, heat a non-stick pan and add a tablespoon of sunflower oil. Dip the edge of a fishcake into the pan to see if it sizzles, if so, it’s hot enough and you’re good to go. Cook the fishcakes in batches, don’t fuss them to much just leave them to form a nice crispy bottom before turning them over. Drain on kitchen paper and keep warm whilst you cook the rest adding a little more oil as needed.
I love sweet chilli sauce, but like to snaz it up a bit so try 3 tablespoons sweet chilli sauce + 1 teaspoon finely chopped fresh ginger (I also use pickled ginger sometimes) +5 tablespoons of lime juice, 1 tablespoon nam pla and 1 teaspoon palm sugar or light muscavado sugar. Mix it all together, cover and chill until needed.
