• 500g redfish fillets
• 2 red chillis, chopped
• 1 tbsp grated fresh ginger
• 2 cloves garlic, peeled
• 1 tsp grated lemon rind
• 1 tsp Equal Spoon for Spoon
• 20ml fish sauce
• 1 green onion, chopped
• 1 egg
• 1/4 cup coriander leaves
• 125g green beans, sliced
• 1 tbsp peanut oil

Place fish, chilli, garlic, ginger, onion, lemon rind, fish sauce, Equal, egg and coriander into the bowl of a food processor and blend until well combined and smooth. Transfer mixture to a bowl and stir through finely sliced beans.Chill for at least 2 hours.

Heat oil in a non-stick fry pan. Use a spoon to shape the fishcakes as the mixture is sticky, and cook in batches until browned on both sides.

For those who like a little more spice, add an extra chilli to the fish mixture and dipping sauce. Fishcakes may be shaped into larger cakes and served as an entree or light lunch with a green salad.