500g boneless white fish (use 2 varieties for maximum flavour)
1 stick lemongrass, finely sliced
125ml coconut cream or milk
2 tablespoons fish sauce
2 tablespoons palm sugar
2 chopped red chillies
2 cloves garlic
150g finely chopped green beans
1/2 red pepper, finely chopped
1 bunch coriander, chopped
Place first 8 ingredients in food processor and combine (donâ€™t over process).
Remove blade, then add last 3 ingredients and stir by hand. Form mixture into patties (a teaspoon full for finger food or 1-2 tablespoons full for main course servings).
Shallow fry the fish cakes in groundnut oil over medium-high heat. Turn when set and cook till golden. A few minutes each side for mini size, longer for larger size. (Beware... the palm sugar can cause them to burn easily!)