Ingredients
Dipping sauce
Method
1.Cut fish into small pieces. Blend or process fish with paste, lime leaves, onion, sauce and 1 tablespoon lime juice until mixture forms a smooth paste. Transfer fish mixture to a medium bowl and stir in beans and coriander. Season.
2.For the dipping sauce: Place all ingredients in a jar. Shake well.
3.Shape ¼ cups of fish mixture into 12 patties. Spray with oil.
4.Cook fishcakes in 2 batches, on a heated, oiled grill plate or barbecue over high heat for 2 minutes each side or until cooked through.
5.Place sprouts, basil, chilli, extra coriander and remaining lime juice in a bowl, tossing to combine.
6.Serve fishcakes with salad and dipping sauce.
Note
- To avoid fishcakes sticking to grill plate, line plate with baking paper.