WARM

Thai-Style Fish Cakes with Avocado and Wasabi Mayo

I really think that this is such an original sandwich. It kind of evolved out of the food we were already serving in the shop. The fish cakes alone were already a big hit.

Try them with ciabatta or crunchy brown bread!

Ingredients

2 Thai-Style Fish Cakes (see recipe)

1 large Hass avocado

½ lemon

salt and black pepper

1 small red onion, very thinly sliced

3 tablespoons Wasabi Mayo (see recipe)

a few leaves romaine (cos) lettuce

2 tablespoons Thai Sweet Chilli Sauce

Method

If you’ve frozen the fish cakes ahead of time, defrost them. Preheat the oven to 175°C (350°F). Cut the fish cakes in half, arrange on a tray, and heat in the oven for 5 minutes.

Cut the bread in half, and arrange the slices of ½ avocado over one piece. Squeeze over some lemon juice, and give a good grind of salt and pepper. Top this with the slices of red onion. On the other half, spread a tablespoon of the wasabi mayo, and top this with some crunchy lettuce. Remove the fish cakes from the oven. Place two half-cakes across the avocado side of the sandwich, and drizzle over some chilli sauce. Put both halves together. Great with a nice cold Singha beer.