Traditional Thai fishcakes, really quick and easy to make, make loads and nibble all day
Chuck your mixed fish into a food processor and blend to a paste
Finely chop 1 chilli and your green beans and mix with the fish and curry paste
Roughly chop half your coriander and mix in a bowl with your fishcake mix
With wet hands, make golf ball sized balls of fishcake mix and flatten into little patty's and set aside onto grease proof paper
Mix together your soy, mirin, finely chopped chilli, finely diced cucumber and the rest of your coriander and pop into bowl ready to serve
In a large frying pan add your vegetable oil and get it nice and hot, place your patty's and fry until golden on both sides, take out and pop onto some kitchen roll to absorb any excess oil, and serve with your delicious dipping sauce.