Spicy Thai fish cakes with achat IngredientsFishcakes750g firm white fish, cubed30-45ml (2-3 tbsp) red curry paste180ml (cup) coconut milk30ml (2 tbsp) fish sauce1 large egg45ml (3 tbsp) cornflour2 fresh lime leaves, finely sliced5ml (1 tsp) white pepper125ml (cup) green beans, finely slicedOil, for deep-fryingAchat (cucumber relish)English cucumber, peeled, halved lengthways and seeds removed2-4 bird's-eye chillies, seeded and chopped30ml (2 tbsp) fish sauce30ml (2 tbsp) white vinegar15ml (1 tbsp) sugarPinch of salt2 spring onions, finely choppedHandful fresh coriander, finely choppedMethodIn a food processor with a steel blade, blend the fish, red curry paste, coconut milk, fish sauce, egg, cornflour, lime leaves and pepper until you have a smooth paste. Spoon this into a bowl with the beans. Heat oil in a pan. Wet your hands and shape tablespoonfuls of the paste into patties. Deep-fry these in batches until golden. Remove and drain on paper towel.For the achat, slice the seeded cucumber halves into half-moon shapes. Place in a glass serving bowl and stir in the remaining ingredients. Chill and serve with the fishcakes.Makes about 20...