Ingredients:

• 500g snapper, chopped
• 1 clove of garlic
• 1 tsp ginger grated
• 1 long red chilli, chopped
• 1 stalk of lemongrass chopped
• 3 kaffir lime leaves, chopped
• 1 tbs coriander, chopped
• 6 green beans, sliced
• 2-3 tbs coconut cream

Method:

1. Combine all ingredients in a bowl and mix.
2. Form into 5 cm patties and refrigerate for 20 minutes.
3. Heat 1-2 tbs peanut oil in a frypan over low-medium heat. Add fish cakes and cook for ~4 minutes on each side until golden brown.
4. Serve with coriander as a garnish and with a squeeze of fresh lime juice.