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.