Zoe's Thai fish cakes and stir-fry vegetables with dipping sauce

Method

Combine all rice ingredients in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to the lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift the lid while cooking.

While the rice cooks, prepare the fishcakes. Place the fish in a foodprocessor or blender and process until finely chopped. Add the garlic,ginger, chilli, carrot, sweet potato, coriander and soy sauce and process until well combined.

Divide the fish mixture into 8-10 equal portions, roll into patties and flatten slightly. Coat in flour (shaking off excess). Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium heat. Cook fish cakesin batches, for 2-3 minutes each side, until golden brown. Transfer to a plate and cover with tinfoil to keep warm.

While the fish cakes are cooking, heat oil in a large fry-pan or wok on high heat. Add garlic, baby corn, bok choy and mushrooms and stir-fry for 3-4 minutes, until tender. Stir through kecap manis.

Combine dipping sauce ingredients in a small bowl.

To serve, divide rice, fish cakes and Asian vegetables between plates and serve with dipping sauce on the side.