Thai fish cakes

In a large bowl, mix together the tuna, curry paste, lime zest, and coriander. Add the egg and coconut cream. Mix to combine.

Depending on how wet the mixture is, add 2-3 tbsp of cornflour. You’re aiming to be able to make balls of the mixture without too much liquid drawing from them.

Divide the mixture into 12. Line a large plate with baking paper and roll the balls into tight patties approximately 1-2cm thick. If you have time, chill for 20mins.

Heat 1 tbsp of the oil in a frying pan, over medium heat. Fry 6 of the patties for 2-3mins each side, or until golden brown. Adjust the temperature so they cook evenly.

Repeat with the remaining patties and oil.

Serve together with a salad, or separately with the lime wedges and a sprinkle of coriander.