Thai Fish Cakes!

Ingredients (serves 4)
500g firm white fish fillets (such as ling), coarsely chopped
1/2 cup fresh coriander leaves
35g (1/4 cup) cornflour
2 tbs fish sauce
2 tbs sweet chilli sauce
1 egg, lightly whisked
3 green shallots, ends trimmed, finely chopped
50g green beans, finely chopped
80ml (1/3 cup) vegetable oil
Lime wedges, to serve
Sweet chilli sauce, extra, to serve

Herb & peanut salad 50g Woolworths fresh Asian salad mix
1/2 cup fresh coriander leaves
2 tbs roasted peanuts, chopped
2 tbs olive oil
2 tsp fresh lime juice
Method
Place the fish in the bowl of a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.
Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.
Meanwhile, to make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.
Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chilli sauce.

I don't often make the salad, but just serve with rice - very easy and yummy!

From my fav site, taste