1. Method:

    • Roughly chop the fish.
    • Blend with KNORR Blue Dragon Thai Red Curry Paste and KNORR Thai Sweet Chilli Sauce together until finely chopped.
    • Transfer to a bowl. Add beaten egg, lime juice, cornflour,finely chopped green beans and coriander. Season. Mix until fully combined.
    • Shape the mixture into discs approximately 6cm in diameter. Chill for 30 minutes.
    • Shallow fry the fish cakes until golden and cooked through.
  2. Serving suggestion:

    Serve with asian style slaw or steamed vegetables, rice and extra KNORR Professional Blue Dragon Sweet Chilli Dipping Sauce