Thai fish cakes with chilli sauce

Ingredients:

1/2 cucumber
1 small carrot finely diced
3 spring onions finely chopped
1 large chilli deseeded and finely chopped
100g caster sugar
75ml white wine vinegar
550g white fish cubed
1tsp thai fish sauce
2tbsp thai red curry paste
grated zest and juice of 1/2 a lime
1tsp soft brown sugar
25g fine green beans, sliced into thin rounds
1tbsp chopped fresh coriander
oil for frying.

Method:

1. Peel cucumber, cut in half lengthwise. Scoop out and discard seeds. Dice the flesh.
2. Put the flesh in a bowl and add the carrot and 2/3 of the spring onions and the chilli.
3. Put the caster sugar ina pan with the vinegar and heat gently until the sugar dissolves.
4. Boil for 1 minute and pour over the cucumber mixture and set aside.
5. Whizz the fish, fish sauce, curry paste, lime zest and juice and brown sugar to a paste in a processor.
6. Put in a bowl and stir in the green beans, coriander and the remaining spring onions.
7. Shape the mixture into 20 cakes, about 6cm across.
8. Fry a few at a time in the oil in a wok for 1 minute on each side.
9. Serve with the dipping sauce.