Thai Fish Cakes On Brown Rice Salad

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain and run under cold water until cool

Meanwhile, trim and roughly chop the spring onions  

Peel and roughly chop the garlic

Peel (scrape the skin off with a teaspoon) and roughly chop (or grate) the ginger

Chop the smoked basa fillets into rough pieces

Add the chopped basa, ginger, garlic, spring onion and panko breadcrumbs to a food processor with a pinch of salt and pepper

Blitz until smooth (Don't worry if it's a bit chunky)

Divide the mix into 6 [12] portions

Shape each portion into a fish cake by squeezing together, rolling into a ball and then flattening into a patty

Turn the fish cakes in the black sesame seeds and press gently until the seeds stick

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-low heat

Once hot, add the fish cakes and cook on each side for 3-4 min or until golden and crispy

Tip: try not to fiddle with the fish cakes in the pan while they cook, so they hold their shape

Another tip: Keep the heat low or they'll burn, but not cook through!

Meanwhile, peel and grate the carrot[s] 

Dice the cucumber finely

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Slice the lime[s] into wedges 

Combine the soy sauce, honey and the juice of half the lime[s] – this is your Thai dressing 

Add the grated carrot, diced cucumber, drained brown rice, chopped chilli (Can't handle the heat? Go easy?) and Thai dressing to a large bowl and give everything a good old mix up – this is your brown rice salad