Thai fish cakes

1 Heat a non-stick fry pan with spray oil. When hot add yellow curry paste and let it simmer for a few seconds, then add the fish and fry until cooked through.

2 In a large bowl combine the remaining ingredients and mix well.

3 Using wet hands form 12 large balls of mixture, flatten lightly to form cakes then set aside in fridge to chill for 10 minutes.

4 Heat a non-stick frying pan with oil spray. Fry each patty until brown and heated through.

5 Serve 3 cakes per person with the salad and light dressing.