Thai style fish patties with lightly pickled salad, sweet chilli sauce and boiled rice

Had this today as it's a really hot day and Thai food works so well in the heat.  Naomi chose the original but she had chosen food all week and we wer going to have chicken 6 days in a row, so I decided to change things around!  So, this is Haddock instead of chicken and it worked really well.  I got the salad from a Thai cookbook I have and it works brilliantly on a hot day as it's fresh and crunchy.

Ingredients
400g haddock, from a sustainable source if possible
175g raw king prawns
3 tablespoons Thai red curry paste - less if you don't like it hot
3 cloves crushed garlic
1 whole egg
75g breadcrumbs
180g frozen sweetcorn
2 tablespoons chopped fresh coriander
4 spring onions, finely sliced
2 tablspoons cooking oil

Chilli sauce
4 tablespoons sweet chilli sauce
1 red chilli, finely chopped
1 teaspoon light soy sauce
1 dessert spoon Thai fish sauce
1/2 teaspoon caster sugar
juice of 1 lime

Lightly pickled salad
125ml rice wine vinegar
2 tablespoons granulated sugar
1 red chilli
1 carrot
3 shallots, peeled and finely sliced
5cm piece cucumber

Method
Put the fish, prawns, red curry paste, egg and garlic in the food processor and whizz it until it's a smooth paste.  Put this into a large bowl with half a teaspoon of salt then add the rest of the ingredients except the cooking oil and mix well together.  Wet your hands and then shape the mixture into 12-16 patties, putting them on a large piece of cling film so you can cover them and leave them while you prepare the rest of the meal.

Now make the chilli sauce by putting all the ingredients in a small bowl and mixing them together.  If it's too bitter with the lime juice, adjust it by adding more caster sugar.

Finally make the pickles.  Put the vinegar and sugar in a small saucepan and heat gently to dissolve the sugar,  then boil rapidly for 7 minutes to form the dressing.  Put this in a bowl to cool and prepare the vegetables.  Finely slice the chilli including the seeds.  Cut the cucumber into 4 pieces lengthways then slice finely.  Cut the carrot in half lengthways then slice finely.  When the dressing is cool, add the vegetables and mix to coat them all.

Finally, start the rice and while that's cooking, heat the oil in the pan and fry the fish patties for about two minutes each side until they're nicely golden on each side.

Serve the fish patties and rice with the pickle and chilli sauce on the side.