Chili canapé fishcakes with cod

• 250g MSC certified cod or other firm white fish
• 4 spring onions, trimmed
• A half thumb sized chunk of ginger, peeled
• 1 small hot chili, halved and deseeded
• Small bunch of fresh coriander, leaves and stalks
• Zest of 1 lime
• 1 tsp fish sauce
• Good pinch of sea salt and freshly ground black pepper, to season
• 2 tbsp cornflour
• Sunflower oil, or another light, neutral oil for frying
  
  

For the dipping sauce

• 4 tbsp sweet chili sauce
• Juice of one lime
• 1-2 small hot chilies, finely chopped (seeds optional)

1. Place the fish, spring onions, ginger, chili, coriander, lime zest, fish sauce and seasoning in a food processor. Blitz in the processor till the mixture is well blended.
2. Shape the mixture firmly into small, bitesized fishcakes. Coat each one lightly in a little cornflour.
3. Heat a little oil in a frying or sauté pan on a medium heat. Reduce the heat and cook the fishcakes for a few minutes on each side, till golden. Do this in two batches to avoid overcrowding the pan. Drain on kitchen paper. Keep the first batch warm in a low oven while cooking the rest.
4. To make the dipping sauce mix all the ingredients together and pour into a small serving bowl.
5. Serve the fishcakes with the dipping sauce, as part of a canapé party or as an appetiser with drinks.