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Women are undoubtedly the masters of multitasking; but even the most organised woman needs a bit of help here and there – especially when it comes to thinking up delicious and healthy meals to feed yourself and your family.

Here’s a recipe that ticks all the boxes – it’s healthy, quick, affordable and totally scrumptious!

Thai fishcakes

Serves 4


4 garlic cloves, crushed
2 large mild red chillies (deseeded for less intensity)
5cm fresh root ginger, peeled and grated
4 spring onions
grated zest of 2 limes
4 tbsp chopped fresh coriander
4 tbsp tamari, soy sauce or fish sauce
2 tbsp toasted sesame oil
500g salmon, haddock or hake fillet, skinned and boned, cut into chunks
4 tbsp cornflour
1 tbsp coconut oil or mild olive oil

For the dipping sauce

2 tbsp toasted sesame oil
2 tbsp tamari or soy sauce
juice of 2 limes
8 spring onions, finely chopped
4 tbsp finely chopped fresh coriander
2 tbsp sesame seeds, lightly toasted in a dry frying pan


  1. Put the garlic, chillies, ginger, spring onions, lime zest and coriander into a food processor with the tamari and sesame oil, and blend to combine. Add the fish and blend until the mixture is finely chopped but not entirely smooth.
  2. Shape the mixture into 12 patties, squash them down into flat circles and dust them lightly with cornflour. Put them in the fridge to firm up.
  3. To make the dipping sauce, put the oil in a bowl and add the tamari, lime juice, spring onions and coriander. Mix together until smooth, then stir in the sesame seeds.
  4. Heat the coconut oil in a large frying pan or wok over a medium-high heat and fry the fishcakes for 3-4 minutes on each side until golden. You will need to do this in batches. Drain on kitchen paper and serve with the dipping sauce.