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Tip 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.
Heat 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.
While 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.