Thai Fish Cakes

• 150g squid, prepped
• 150g white fish fillet
• 100g deshelled and deveined prawns
• 50g Green beans
• ½ bunch of coriander
• 1 Birdseye chilli
• 1 lemon grass
• 3 kaffir lime leaves
• 1 zest of lime
• Salt & pepper to taste
• 1 tbsp corn flour

Finely chop the chillies & green beans

Slice the white fish fillet, squid and prawns into medium size pieces. Keep the squid tentacles separate

Pat the fish and squid dry with kitchen towel

Remove the outer leaves of lemon grass and finely chop the heart of lemon grass

Place the lemongrass, chilli, coriander, limes leaves and lime zest in a food processor and churn until all finely chopped

Add the prawns, fish and squid to the processor and churn until a smooth paste is formed

Add the tentacles and pulse one last time

Remove from processor and place into a large mixing bowl 

Mix in 1 heaped tbsp corn flour and the green beans

Separate into small balls and press down to form a patty

Pan fry the fish cakes in batches, for a couple of minutes on each side.