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Thai fishcakes with fragrant sweet chilli sauce

These bad boys are really easy to make and always a hit, whether at the dinner table or handed around as bite-sized delights at a party. The dipping sauce is key to bringing the fishcakes to life, but a store-bought sweet chilli works just fine as well. It’s the perfect way to use cheaper cuts of fish. Serves 4 as a lunch or light dinner

500g hoki (or any other firm white-fleshed fish)
1 zucchini, grated
3 spring onions, roughly chopped
1 egg
2 tablespoons cornflour
⅓ cup Rock Out With Your Wok Out sauce, or any soy-based or ginger stir-fry sauce
½ teaspoon sesame oil
Zest and juice of 1 lime