Easy Thai FAKEAWAY

Winner of Jamie Oliver's The Great Cookbook Challenge, Dominique Woolf shares her recipes for a Thai-inspired menu - much tastier than a takeaway!

- JESSICA RANSOM

Tuna fishcakes

Tod mun pla is a classic Thai dish traditionally made with white fish fillets, but this recipe is budget-friendly and uses tinned tuna instead.

SERVES 4 PREP 15 MINS COOK 10 MINS

✱ 2 x 145g tins of tuna in oil, drained

✱ 1 medium egg, lightly beaten

✱ 1½tbsp Thai red curry paste

✱ 3tbsp cornflour

✱ 1 spring onion, finely sliced

✱ 1tbsp neutral oil, for frying

TO SERVE:

✱ Lime wedges

✱ Sweet chilli sauce (optional)

1 Place all the ingredients apart from the oil in a mixing bowl and mash well with a fork, making sure that the curry paste is properly mixed through.

2 Take a small teaspoon worth of mixture – you can use this one to test the seasoning. Heat a drizzle of oil in a large non-stick frying pan and fry for a couple of mins, or until cooked. Taste, and if it needs any salt or extra curry paste, add a little of these to the rest of the mixture.

3 Take heaped dessertspoons of the mixture and shape into patties.

4 Heat 1tbsp of oil in a large non-stick frying pan over a medium heat. Add the patties and fry for around 2–3 mins on each side, until golden. Place on kitchen paper to drain off any excess oil.

5 Serve immediately, with a squeeze of lime and sweet chili sauce, if using.