Method

• To make the charred limes – heat the oven to 200C/180Cfan/Gas6. Place the limes cut-side down on a baking sheet. Drizzle with a little olive or vegetable oil. Roast for 25 minutes until charred. Season the cut side with Black Garlic Seasoning or salt and freshly ground black pepper. Set aside for later.
• Next prepare the fishcakes – in a large bowl mix the mashed baked potato, spring onion, fish sauce, lime zest, sugar, Thai red curry paste, coriander or Thai basil and Black Garlic cloves. Combine together. Add the flaked fish and gently stir the fish through the potato mixture. Season to taste with salt and freshly ground black pepper. Divide the mixture into 4 then shape into 4 evenly sized round patties. Place the fishcakes on a plate and refrigerate for 15 minutes to allow the fishcakes to firm up. 
• For the panko coating – put the seasoned flour, egg and panko breadcrumbs on separate plates. Dip each fishcake in seasoned flour then egg and finally coat in panko breadcrumbs. Put the coated fishcakes back into the refrigerator for 15 minutes or until ready to cook. 
• To cook the coated fishcakes – heat a thin layer of vegetable oil in a large non-stick frying pan. Fry the fishcakes over a medium heat for 4 minutes on each side until golden brown.

To Serve: serve the fishcakes on a bed of rocket or salad leaves. Accompany with a dish of sweet chilli sauce and charred lime halves.  

Top Tip: coat the fishcakes in a thick layer of panko breadcrumbs after dipping in flour and egg. The coating will help prevent the fish cakes from breaking up. **Fishcakes will not hold together if the mixture is too wet. Make sure the potatoes are really dry and the fish is well drained before combining with the rest of the ingredients.

*the sustainability of seafood can vary, so check the Good Fish Guide to make sure you’re making an ocean-friendly choice.