Thai fishcakes

Step 1

Whiz fish in a food processor until coarsely minced. Transfer to a bowl with green curry paste, beans, coriander leaves, egg, soy sauce, lime juice and rice flour. Combine well.

Step 2

Using damp hands, take 1 heaped tablespoons of the mixture for each fishcake and shape into 5cm patties. Heat 1cm sunflower oil in a frypan over medium-high heat. In batches, cook fishcakes for 2 minutes each side or until golden. Drain on paper towel and keep warm in a low oven while you cook the remaining cakes.

Step 3

Garnish with coriander and serve with sweet chilli sauce and lime wedges.