For the fishcakes
3 slices white gluten free bread, halved
400g raw peeled shrimp
generous grating fresh nutmeg
1 large egg
2 tbsp sunflower oil, for frying
For the dip
1 red chili, deseeded
slice fresh root ginger
1 tbsp garlic infused oil
2 x 20g packs coriander
1 tsp caster sugar
2 tsp white malt vinegar
juice 1 small lemon
Serves - 4
Put all the ingredients for the fishcakes, except the oil, in a food processor with seasoning and blitz until really well blended.
Shape into 12-18 round patties, then chill for up to 1 day until ready to serve.
Wash the food processor, then blitz all the dip ingredients together to make a wet paste. Season and chill.
When ready to serve, fry the fishcakes in the oil for a few mins on each side until golden – they will be firm, like Thai fishcakes rather than those made with potato.
Pile onto a platter with a bowl of the dip to serve with drinks, or plate up and serve as a starter.
Recipe adapted from: Good Food