[Cooking Techniques] Asian-Style Tofu & Hoki Fish Cakes

• Meanwhile, using a vegetable peeler, peel carrot into ribbons. Finely chop coriander. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside. TIP: Slicing the carrot very thinly helps it pickle faster!

• Transfer plain firm tofu (see ingredients), hoki fillets, sweet soy seasoning, ginger paste, coriander, remaining garlic, half the plain flour and a pinch of pepper to a food processor and pulse, until the mixture resembles a chunky paste. • Using damp hands, shape hoki mixture into 2cm-thick patties (2 per person). • In a shallow bowl, combine the remaining plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Gently dip tofu and hoki patties into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.

• In a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed tofu and hoki patties, in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the patties do not stick to the pan.

• Thinly slice cucumber into half-moons. Thinly slice fresh chilli. Slice lemon into wedges. • Drain pickled carrot. • In a large bowl, combine mixed salad leaves, cucumber, carrot, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.