Thai fishcakes served with Thai cucumber salad

Ingredients

• ½ tbsp nam pla (fish sauce)
• 40g/1½oz roasted peanuts, chopped
• 2 tbsp chopped coriander leaves
• 2 shallots, finely diced
• 2 hot chillies, finely diced
• 50ml/2fl oz rice vinegar
• 35g/1¼oz caster sugar
• + 13 more ingredients
• • 2 cucumbers peeled, halved lengthways and de-seeded
  • vegetable oil
  • 125g/4½oz green beans
  • 1 whole egg
  • 125ml/4fl oz coconut milk
  • 1 tbsp fish sauce
  • 1 stalk lemongrass, tender part only, chopped
  • 2 cloves garlic, chopped
  • 3 spring onions, finely chopped
  • 2 tbsp coriander
  • 2 red chillies, chopped
  • ½ red pepper, chopped
  • 500g/1lb 2oz fish fillets

1. Cut the fish into small pieces. Place the pepper, chillies, coriander, spring onions, garlic, lemongrass and fish sauce into a food processor and blend to a paste. 2. Add the fish pieces to the paste and blend well. Mix to a smooth paste adding coconut milk and egg. 3. Place the mixture in a...

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