Whizz up white fish fillets with curry paste and green beans to make a zesty starter or snack
Prep:15 mins
Serves 4
400g pack frozen pollock fillets, thawed, dried and roughly chopped1 egg1 tbsp red Thai curry paste2 tsp fish sauce1 tbsp cornflourzest and juice 1 lime50g green beans, trimmed and finely sliced2 tbsp sunflower oil, for frying3 tbsp sweet chilli dipping sauceleafy salad, to serve
STEP 1Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.STEP 2Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.STEP 3While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.
