Thai fishcakes with cucumber salad and dipping sauce

Ingredients

• 400g sustainable firm white fish fillets such as cod or coley, cut into chunks
• 1 large spring onion, roughly chopped
• 2 tbsp Thai green curry paste (we used Waitrose Ingredients)
• Finely grated zest 1 lime
• 1 large free-range egg white
• Vegetable oil for frying

For the dipping sauce

• 1 salad onion, very finely chopped
• ¼ carrot, very finely diced
• 1 red chilli, deseeded, finely chopped
• Juice 1 lime
• 3 tbsp rice wine vinegar
• 2 tbsp fish sauce
• 1 tsp palm sugar or brown sugar

For the salad

• ½ cucumber, halved lengthways, deseeded and sliced into half moons
• Handful toasted cashews or peanuts, roughly chopped
• Small bunch fresh coriander, leaves picked and roughly chopped
• Small bunch fresh mint, leaves picked and roughly shredded