Thai Fish Cakes

Directions

1. 1
   Put the onion, ginger, lemon grass, lime zest, sugar and fish sauce in a food processor and whizz until it makes a finely chopped paste.
2. 2
   Add the spring onions and salmon and pulse until mixed enough that you can form them into fish cakes.
3. 3
   You dont want it to be total mush, but slightly chunkier than minced beef, if possible.
4. 4
   Slice the green beans very finely about as finely as the spring onions and then throw them in and season the whole mixture lightly.
5. 5
   Mix with a spoon and then shape into eight decent-sized fish cakes.
6. 6
   Place them on parchment paper on a baking tray.
7. 7
   Drizzle each with a little olive oil and brush or rub it on with your fingers.
8. 8
   Bake for about 12 to 15 minutes at 180 degrees/gas 4.
9. 9
   They may brown ever so slightly on top, and they do cook quite quickly.
10. 10
    Serve with the carrot salad and a squeeze of lime juice.