Spicy fish cakes

Instructions

1 Use a stick blender or food processor to process bread into chunky breadcrumbs.

2 Add red onion and fish. Process until fish is finely chopped then add the next 4 ingredients and process until the mixture begins to form a ball. Add coriander and carrot and process until just mixed.

3 Work with wet hands to shape mixture into walnut-sized balls. Flatten balls into disks about 1.5cm thick.

4 Preheat and lightly oil hotplate (use a non-stick liner if you have one). Arrange as many cakes as will comfortably fit in one batch and cook over a medium-high heat until golden brown (about 3 minutes). Gently turn over to cook other side.

5 Arrange mesclun (or other salad greens) on a platter. Arrange fish cakes, tomatoes and add a bowl (or bowls) of the dipping sauce to platter.