Thai Fish Cakes

750g boneless fresh soft fish fillets (I used a local variety of cod but my usual choice is something like hake)
3 tablespoons commercially prepared red Thai curry paste
3 small chillies, deseeded and finely chopped
2 cloves garlic, finely chopped
3 tablespoons chopped fresh coriander
3 kaffir lime leaves, very finely shredded (or the zest of a lime)
2 tablespoons fish sauce
1 egg
250g small green beans, topped and tailed and cut into 1cm pieces

Cut the fish into chunks and process until smooth in a food processor with the curry paste. You may want to do this in three or four batches. Turn out into a bowl and mix with the remaining ingredients.

Wet your hands and take a small handful of the fish mixture and form into a round patty about 6cm in diameter. Repeat until the mixture is used up, putting the patties on a dish as you go. Set aside for at least half an hour.

Heat a little oil in a pan or on the barbecue griddle and when hot cook the patties for about three or four minutes each side until cooked through. They will brown a little as you cook them.

Serve with rock melon or mango salsa and a tossed salad. If you don't mind getting cross-cultural, some warm ciabatta bread is an ideal accompaniment.

This recipe also makes a good first course for a dinner party. It can be served at room temperature, if you prefer.