Instructions

1. Put the fish into a food processor and whizz for about 20 seconds until you get a smooth paste. Add the cornflour, eggs, fish sauce, curry paste and coriander then blend for a further 10-20 seconds.
2. Transfer the mixture to a bowl and stir in the chopped spring onions and green beans.
3. Heat a few cm oil in a wok or a heavy-based pan.
4. With wet hands form flat disks (about 5cm across) , then deep fry them in batches in the hot oil until golden.
5. Dry the fishcakes on kitchen paper.
6. Serve them with sweet chilli sauce.