1. First, make the spicy cucumber relish. Peel the cucumber and quarter lengthways, then scoop out the seeds in the centre with a teaspoon. Thinly slice the cucumber on the diagonal and place in a large bowl. Add the chilli and shallot, toss to mix and set aside.
2. Put the lime juice, sugar, salt and water into a small saucepan and bring to a simmer, stirring well to dissolve the sugar. Let simmer for a few minutes until slightly thickened, then set aside to cool completely.
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3. Put all the ingredients for the fishcakes, except the French beans and oil, into a food processor and pulse to a finely chopped wet paste. Do not overprocess, as you want to keep some texture to the fishcakes.
4. Scrape the mixture into a bowl and stir in the French beans. To check the seasoning, fry off a little ball of mixture in an oiled pan and taste, then adjust the seasoning of the uncooked mixture accordingly, adding a little more salt and/or sugar as necessary. With wet hands, shape the mixture into small patties about 5cm in diameter, each from about 2 tablespoons of mixture.
5. Heat a 2–3cm depth of oil in a deep frying pan or wok. Fry the patties in batches for 1–2 minutes on each side, until golden brown. Drain on a tray lined with kitchen paper and keep warm in a low oven while you cook the rest.
6.When the fishcakes are all cooked, pour the dressing over the cucumber relish and stir in the chopped herbs. Serve the fishcakes hot, with the cucumber relish on the side.
- 250g skinless white fish fillets, such as coley or ling
- 250g large prawns, peeled and deveined
- 1 tbsp Thai red curry paste
- 1 kaffir lime leaf, finely shredded (or finely grated zest of 1 lime)
- 1 tbsp chopped coriander
- 1 medium egg
- 1 tsp palm sugar (or brown sugar)
- 1 tsp fish sauce
- Pinch of sea salt
- 30g fine French beans, trimmed and thinly sliced
- Vegetable oil, for shallow-frying
For the spicy cucumber relish:
- 1 cucumber
- ½ small red chilli, deseeded and thinly sliced
- 1 shallot, peeled and finely sliced
- Juice of 2 limes
- 2 tbsp caster sugar
- ½ tsp sea salt
- 2–3 tbsp water
- Small handful of coriander, leaves roughly chopped
- Small handful of mint, leaves roughly chopped