Thai curry fish cakes with sweet chilli dressing

• pack frozen pollock fillets↗400g g

  thawed, dried and roughly chopped

• egg↗1
• red Thai curry paste↗1 tbsp tbsp
• fish sauce↗2 tsp tsp
• cornflour↗1 tbsp tbsp
• lime↗zest and juice 1

  zest and juice 1

• green beans↗50g g

  trimmed and finely sliced

• sunflower oil↗2 tbsp tbsp

  for frying

• sweet chilli dipping sauce↗3 tbsp tbsp
• leafy salad↗

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.