Thai fish cakes

These Thai Fish Cakes are a tasty Asian favorite.

• 800g boneless white fish fillets, skin removed, chopped
• 2 tablespoons lime juice, plus extra lime wedges, to serve
• 1 tablespoon Kikkoman gluten free soy sauce
• 3 garlic cloves, chopped
• 2 long red chillies, seeded, finely chopped
• 2 lime leaves, finely shredded, or finely grated zest of 1 lime
• 150g green beans, finely sliced
• 3 shallots, finely sliced
• 1/4 cup coriander leaves, finely chopped
• 1 1/2 cups gluten-free breadcrumbs
• 1/3 cup peanut oil
• 1/4 cup Trident sweet chilli sauce, to serve
• Coriander sprigs, to serve

1. Step 1

   Process the fish, lime juice, soy sauce, garlic and chilli in a food processor until combined. Transfer to a large bowl. Add lime leaves, beans, shallots, coriander and breadcrumbs. Use hands to combine. Shape 1/4-cup portions into patties.

2. Step 2

   Heat oil in a large non-stick frying pan over medium heat. Cook, in batches, turning, for 6 mins or until golden and cooked through. Transfer to a plate lined with paper towel. Serve with sweet chilli sauce, lime wedges and coriander.