Recipe courtesy of Thai Taste, for a full list of products in the range and ideas on how to use them visit www.Thaitaste.co.uk
Place the fish, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced.
Transfer to a bowl and stir in the sliced green beans.
Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes – 1 hour to ‘firm up’.
Heat the oil in a large frying pan and, when very hot, fry the fish cakes for about 1-2 minutes each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime.