Cucumbers soused in rice wine vinegar, fish sauce and chilli make a lively accompaniment to these easy Thai-style fishcakes.
For the fishcakes, blend together the fish, fish sauce, red curry paste and lime zest in a food processor or blender.
Add the chopped coriander, eggs, muscovado sugar, fine beans and salt.
Using wet hands, mould the mixture into patties and place on a baking tray. Transfer to the fridge to set.
Preheat the oven to 180C/350F/Gas 4.
When ready to cook, warm an ovenproof pan over a medium heat and place the patties in the pan to colour on each side, then bake in the oven for five minutes until cooked.
For the sweet and sour cucumber, pour the water, vinegar, sugar and fish sauce into a small pan and bring to a simmer.
Stir in the remaining ingredients and remove from the heat to settle and cool.
Serve the fishcakes with the sweet and sour cucumbers in a serving bowl on the side.
