Thai Fishcakes

Method

Pulse the fish fillets in a food processor until coarsely minced, then transfer to a bowl. Mix in the curry paste, fish sauce, egg, green beans, coriander and lime juice until well combined, then season with salt and pepper. Heat the coconut oil in a frying pan over medium-high heat. Shape the mixture into golf ball-sized balls, then flatten slightly and fry for 3-4 minutes on each side until golden and cooked through. Drain on kitchen paper and serve warm with sweet chilli sauce and fresh lime wedges.