Step 1

For the fish cakes, place all the ingredients except the vegetable oil in a food processor and whiz until smooth.

Step 2

Transfer the fish paste to a bowl, then with lightly oiled hands, form 2 tbs mixture into round patties (this should make 12 fish cakes).

Step 3

Heat the vegetable oil in a large non-stick frypan over medium heat. Add the fish cakes in batches and fry for 3-4 minutes each side until golden and cooked through. Drain on paper towel.

Step 4

Spread the baguettes with butter. Divide the fish cakes among baguettes, then top with the cucumber, long green shallots and coriander sprigs. Drizzle with soy sauce and sriracha sauce, and serve with chopped chilli and lime wedges alongside.