Quick Thai Fish Cakes

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1. 1Step 1: Put the fish, curry paste, fish sauce, coriander or chives, green beans, egg white, sugar and lime zest into the bowl of a food processor with the blade attachment fitted. Process to a smooth paste.
2. 2Step 2: Use a silicone spatula to scoop the mixture into a bowl and fold through the spring onions and cornstarch. With wet hands roll the mixture into 12-14 balls, then flatten gently into discs. Chill until ready to cook.
3. 3Step 3: Stir together the sweet chilli sauce, lime juice and fish sauce, then sprinkle over the coriander and peanuts.
4. 4Step 4: Heat 2cm oil in a heavy-based saucepan or frying pan. Fry the fishcakes in batches, for 4-5 minutes on each side until golden brown. Keep warm while you cook the remaining batter.
5. 5Step 5: Serve hot with the spicy dipping sauce as a snack or starter, or with rice for a more substantial meal.