Fish cakes with citrus slaw

1 In a food processor, place fish, 1 tablespoon of the fish sauce, half the coriander (including stems), half the spring onions and the cumin. Blend until combined and mixture holds together. Using wet hands, shape into 2 tablespoons patties and chill for 15 minutes.

2 Meanwhile, in a large bowl, combine cabbage, mint, radish, chilli, remaining coriander and spring onion. In a small bowl, whisk together juice of 1 lime and remaining fish sauce with

2 tablespoons warm water. Pour dressing over the salad and toss to combine. Set aside. In a small bowl, combine mayonnaise with 2 tablespoons warm water to create a drizzling consistency.

3 Heat 1 tablespoon of oil in a frypan over medium heat and cook patties for 3-4 minutes each side or until cooked. Transfer to a plate and keep warm.

4 Drizzle fish cakes with mayonnaise. Serve with cabbage slaw and extra lime wedges.