450g skinless fish fillets, cut into chunks 4 spring onions, finely sliced 1 red chilli, deseeded and finely chopped 2 tbsp 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 vegetable oil 50ml Sweet Chilli Sauce or other favourite dipping sauce

  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.
  2. Transfer to a bowl and stir in the sliced green beans.
  3. Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
  4. 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.
  5. Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minutes each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces
Handy tip

If you don't have a food processor, you can also use a pestle & mortar. Serve with shredded spring onions and a wedge of lime to finish off the dish.

Did you know

Our Red (Gang Ped), Green (Gang Keow Wan) and Yellow (Gang Garee) curry pastes are vegetarian friendly. Use them to cook up a storm in the kitchen.