Fish cakes with a Nuoc Cham dipping sauce and ribbon salad

Have you ever tried Pepo flours in your recipes? They are not just your average flours - they are the secret ingredient to creating the most delicious binders in burger patties and fish cakes. And let's be real, who doesn't love a good fish cake? They have a deep savoury flavour that is so addictive, you just can't stop at one (or two, or three...).

What's the Deal with Nuoc Cham Dipping Oil?

Now, let's talk about the perfect pairing for these Pepo flour fish cakes - Nuoc Cham dipping sauce. This dipping sauce strikes the perfect balance of salty, sweet, sour and spicy. It's like a flavour explosion in your mouth, in the best way possible. Dip your fish cakes in this magical elixir and thank us later.

How to Enjoy Your Fish Cakes

These fish cakes are not just any ordinary appetiser. They are versatile enough to be enjoyed as an entrée or as part of a light main course. Picture this: a plate of Pepo flour fish cakes alongside our simple vegetable ribbon salad with some freshly cooked noodles. It's a match made in culinary heaven, trust us.

Recipe for Success: Making the Fish Cakes

Ready to whip up a batch of these addictive fish cakes? This recipe makes 8-10 small cakes, perfect for sharing with friends or keeping all to yourself (we won't judge).

For the Fish Cakes you'll need:

• 400g white fish fillets cut into cubes
• 2 TBSP red curry paste
• 1TBSP fish sauce
• 1.5 TBSP coriander leaves
• Finely grated zest & juice of 1 lime
• 1 egg
• 1/4 cup Pepo flour (sifted)
• 1/4 cup of bread crumbs of choice (Panko or GF crumb if preferred)
• 1/4 cup of finely sliced green beans
• 4 TBSP sunflower oil
  

For the dipping sauce you'll need:

• 2 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp Pepo Farms Pear/Apple/Verjus cider vinegar
• juice of 1 lime
• 1 long red chilli, finely chopped
• 2 garlic cloves, finely chopped

For the ribbon salad you'll need:

• 2 carrots & 2 small cucumbers sliced into thin ribbons with a peeler or mandolin

Method:

1. Put all dressing ingredients into a glass jar and shake vigorously. set aside 
2. Put fish, curry paste, coriander leaves, fish sauce, egg, lime & zest into a food processor and blitz until mix forms a paste
3. Transfer mix to a bowl, stir though sunflower flour and green beans until fully incorporated
4. Scoop out 1/4 cup portions and place on a tray ready for pan frying/grilling (I use a large ice-cream scoop)
5. Heat a pan over medium heat and cover the base of the pan with Sunflower oil.
6. Press patties down to 1cm thickness ensuring not to overcrowd the pan cooking in batches for 2-3mins per side or until golden brown on both sides.  Add more oil if required to keep the bottom of the pan coated.
7. Serve fish cakes or on individual plates with ribbon salad & dipping sauce 

Dipping sauce makes a great dressing for ribbon salad mixed with a drizzle of Pepo Farms walnut oil