Recipes -

450g white fish or salmon cut into chunks

1tbsp thai fish sauce

1tbsp green curry paste

zest of 1 lime

1 tbsp fresh coriander (leaves and stalks)

1egg

1tsp palm or muscovado sugar

½ tsp salt

1tsp sweet chilli sauce

Serves 4

Place all ingredients in food processor and process till smooth, if mixture is to wet add a few breadcrumbs to thicken. Divide into 16 pieces and then flatten.

Heat oil in a frying pan and fry the fishcakes for 1 minute on each side until golden brown, finish in the oven if necessary. Lift out and drain on kitchen towel.

Serve with sweet chilli sauce or a dipping sauce.