Thai fish cakes 

INGREDIENTS

• 450g skinless fish fillets (salmon, haddock, etc), cut into chunks
• 4 spring onions, finely sliced
• 1 red chilli, deseeded and finely chopped
• 2 tbsp Thai red curry paste
• 2 tbsp fresh coriander leaves
• 1 tbsp palm sugar
• 1 tsp fish sauce
• 1 tbsp fresh lime juice
• 50g fine green beans, finely sliced
• 1 tbsp rice bran oil, for frying

To serve

Method

1. Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced. Transfer to a bowl and stir in the sliced green beans.
2. Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs. Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to ‘firm up’.
3. Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through.