Thai fishcakes with sweet chilli dip

Name: Thai fishcakes with sweet chilli dip
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Cod fillets, skinless, chopped; 30 g Thai curry paste (shrimp-free); 1 Eggs; 10 ml Fish sauce; 60 g Green beans, very finely sliced; 10 g Fresh coriander, chopped; 1 Limes, zest, then wedges; 40 ml Vegetable oil; 80 ml Sweet chilli sauce

Bouncy little fishcakes of cod blitzed with curry paste, lime and coriander, with chopped green beans for crunch, fried until golden and dunked in sweet chilli sauce.

Ingredients

400 g Cod fillets, skinless, chopped
30 g Thai curry paste (shrimp-free)
1 Eggs
10 ml Fish sauce
60 g Green beans, very finely sliced
10 g Fresh coriander, chopped
1 Limes, zest, then wedges
40 ml Vegetable oil
80 ml Sweet chilli sauce

Method

Blitz the cod, curry paste, egg, fish sauce and lime zest in a food processor to a thick paste. Stir in the beans and coriander.
With oiled hands, shape into about 16 small flat cakes. Chill for 10 minutes if they feel soft.
Shallow-fry in the oil over a medium heat, in batches, until golden on both sides and cooked through.
Serve hot with lime wedges and a bowl of sweet chilli sauce for dipping.