Sesame crusted chilli and mint fish cakes with melon salsa

Sesame crusted chilli and mint fish cakes with melon salsa. Photo / Babiche Martens

Makes approximately 24

300g of the freshest fish you can find - I used ling, but gurnard, lemonfish and tarakihi all work well - roughly chopped
3 tsp chilli sauce
1 spring onion, chopped
1/2 cup fresh mint leaves
2 tsp fish sauce
2 tsp soy sauce
2 tsp fresh ginger, chopped
1 tsp caster sugar
1 egg
1 1/2 Tbs coconut cream
Sesame seeds
Peanut oil

Salsa
1 cup melon, finely diced
3 limes, zested and juiced
1 tsp salt
1 red chilli - optional
1 tsp caster sugar
1 tsp cider vinegar

1 To make the fish cakes, put the fish in a food processor with the chilli, onion, mint, fish and soy sauces, ginger, sugar, egg and coconut milk.

2 Pulse until the ingredients are thoroughly combined.

3 Use a hot spoon to shape into small cakes. Cover a large plate with sesame seeds and coat each cake.

4 Heat a frypan and add enough peanut oil to just cover the surface. Cook the fish cakes over a medium heat until the seeds are golden on both sides, being careful not to let them burn. Drain on paper towels before serving with the salsa.

5 To make the salsa, combine all the ingredients and let sit for at least 30 minutes for the flavour to develop.