Thai fish cakes with crunchy salad - Healthier. Happier. Queensland.

Place fish, garlic, coriander, curry paste, juice and egg into a blender or food processor. Process until the mixture is well combined and is a smooth paste consistency.Transfer to a large bowl with diced red capsicum and the green beans. Mix until well combined.With damp hands, using 2 tablespoons of mixture at a time, shape mixture into 12 balls. Flatten into 1cm thick patties.Spray a large non-stick frypan with oil and place over medium heat. Place 6 fish cakes evenly around the pan. Cook for 3-4 minutes then flip and brown on reverse side for a further 2-3 minutes until cooked through. Transfer to a plate and repeat with remaining mixture.Begin to prepare salad by adding remaining ½ red capsicum, thinly sliced, to a large bowl. Using a teaspoon, discard seeds from cucumber. Slice thinly on the diagonal and add to capsicum along with bean sprouts, extra coriander, mint and chilli.Make the dressing by combining extra juice, sweet chilli and fish sauce in a cup and pour over salad just before serving.Divide fish cakes and salad among serving plates.Serve with lemon or lime wedges, if desired.