Simple Thai fish cakes recipe
 These quick and easy Thai fish cakes are perfect for a starter or light dinner. Serve with the larb gai and satay pork skewers for a Thai starter platter. 450g/1lb skinless white fish fillets (such as haddock or cod)1 tbsp fish sauce (nam pla)1 large free-range egg handful fresh coriander, roughly chopped1 tbsp Thai red curry paste1 red chilli, deseeded and finely chopped2 garlic cloves, finely chopped1 thumb-sized fresh ginger, peeled and finely chopped1 lime, zest and juice75g/2½oz green beans, thinly sliced 3–4 spring onions, roughly chopped4 tbsp sunflower oil2–3 spring onions, to garnishsweet chilli dipping sauce, to serve 450g/1lb skinless white fish fillets (such as haddock or cod) 1 tbsp fish sauce (nam pla) 1 large free-range egg handful fresh coriander, roughly chopped 1 tbsp Thai red curry paste 1 red chilli, deseeded and finely chopped 2 garlic cloves, finely chopped 1 thumb-sized fresh ginger, peeled and finely chopped 1 lime, zest and juice 75g/2½oz green beans, thinly sliced 3–4 spring onions, roughly chopped 4 tbsp sunflower oil 2–3 spring onions, to garnish sweet chilli dipping sauce, to serve Method Place the fish in a food processor and blend for 3 seconds or until smooth. Add the fish sauce, egg, coriander, curry paste, chilli, garlic, ginger and grated lime zest and juice and blitz again until everything is combined.Carefully remove the blade from the food processor and stir through the green beans and spring onions. With damp hands, form the mixture into 12 even-sized balls and flatten to make fish cakes.Heat the oil, over medium-high heat in a large frying pan and fry the fishcakes in two batches for about 2 minutes on each side or until piping hot and cooked through. Remove with a fish slice and drain on a plate lined with kitchen paper. Garnish with spring onions and serve straight away with some sweet chilli dipping sauce. Place the fish in a food processor and blend for 3 seconds or until smooth. Place the fish in a food processor and blend for 3 seconds or until smooth. Add the fish sauce, egg, coriander, curry paste, chilli, garlic, ginger and grated lime zest and juice and blitz again until everything is combined. Add the fish sauce, egg, coriander, curry paste, chilli, garlic, ginger and grated lime zest and juice and blitz again until everything is combined. Carefully remove the blade from the food processor and stir through the green beans and spring onions. Carefully remove the blade from the food processor and stir through the green beans and spring onions. With damp hands, form the mixture into 12 even-sized balls and flatten to make fish cakes. With damp hands, form the mixture into 12 even-sized balls and flatten to make fish cakes. Heat the oil, over medium-high heat in a large frying pan and fry the fishcakes in two batches for about 2 minutes on each side or until piping hot and cooked through. Remove with a fish slice and drain on a plate lined with kitchen paper. Heat the oil, over medium-high heat in a large frying pan and fry the fishcakes in two batches for about 2 minutes on each side or until piping hot and cooked through. Remove with a fish slice and drain on a plate lined with kitchen paper. Garnish with spring onions and serve straight away with some sweet chilli dipping sauce. Garnish with spring onions and serve straight away with some sweet chilli dipping sauce.