John Whaite served up tasty Thai fish cakes with spicy relish on Steph’s Packed Lunch.

The ingredients are: 300g white fish fillets, no skin or bones, 2tbsp Thai red curry paste, 1 medium free-range egg, Stalks from a small bunch coriander, roughly chopped, 1tsp caster sugar, 1tbsp fresh lime juice, 1tbsp fish sauce, 1 ½ tbsp cornflour and Oil, for frying.

For the relish: 100g white wine vinegar, 100g caster sugar, ½ cucumber, finely diced, 1 banana shallot, peeled and very finely diced, 1 red chilli, finely chopped, Leaves from a small bunch coriander, roughly chopped and Fine salt.

See recipes by John in his book titled:A Flash in the Pan: Simple, speedy stovetop recipes available from Amazon now.