Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the pollock, curry paste, fish sauce, sugar, lime leaf, egg white, lemongrass and coriander in a food processor with a tiny pinch of salt. Whizz to a smooth paste, then stir in the chopped beans and chilli, before shaping the mixture into about 18 small patties. Sprinkle both sides with some sesame seeds, then arrange on trays lined with baking paper, and chill for an hour to firm up.
Meanwhile, gently heat the vinegar and sugar with 1 tbsp water until the sugar has dissolved. Boil for 1 minute, then remove from the heat and cool before stirring in the cucumber and shallot.
Heat the oven to 160C/fan 140C/gas 3. Heat a good layer of oil in a large frying pan and fry the fishcakes, a few at a time, until golden on both sides. Transfer to the oven to finish off, then keep warm while you fry the rest. Pile onto a platter scattered with more coriander, with the cucumber pickle alongside.