Thai Fishcakes

Ingredients

• 500g skinless fish fillets

• 2 tbsp red curry paste

• 4 garlic cloves, crushed

• 1 scotch bonnet, de-seeded and finely chopped, optional

• 1-2 tbsp cayenne pepper, optional

• 3cm ginger, freshly grated

• 4 tbsp chopped coriander

• 1 tbsp light soy sauce

• 2 tbsp onion powder

• 75g French beans, very finely chopped

• Peanut oil for frying

Method

1. Use a knife or food processor to roughly chop up the fish and place in a bowl.

2. Stir in the remaining ingredients and mix well to combine.

3. Wet your hands, scoop up about 2 tbsp of the fish mixture and flatten into a patty shape.

4. Heat a large frying pan, add some oil and fry the fishcakes until golden.

5. Remove and drain on kitchen paper. Keep warm while you fry the rest.