Thai Fishcakes with Cucumber Relish

Free on Farm Day (R)

500 g firm white skinless fish fillets 200g raw tiger prawns, peeled 1/2 red pepper, deseeded and chopped 2 red chillies, deseeded & chopped A small handful of fresh coriander 4 spring onions, chopped 2 garlic cloves, peeled & chopped 1 small egg, lightly beaten 2 tbsp finely chopped lemon grass 1 tbsp Thai fish sauce (nam pla) 125g green beans, trimmed and cut Into 5mm pieces Low cal cooking spray

For the relish 2 tbsp sweetener, 500ml rice vinegar 2 cucumbers, halved lengthways, deseeded and cut into thin strips 1 red chilli, deseeded & chopped 2 shallots, peeled & finely chopped 4 tbsp fresh chopped coriander 1/2 tsp Thai fish sauce (nam pla)

Place chopped fish, prawns, red pepper, chillies, coriander, spring onions, garlic, egg, lemongrass & fish sauce in blender & blend to a paste. Put into a bowl with green beans and chill for 2 hours. Preheat oven 220oC/Fan 180oC/Gas 6 Shape mixture into 24 small flat cakes, About 3 cm in diameter and bake on baking sheet sprayed with fry light for 15 mins or until puffed up & lightly golden. To make relish, dissolve sweetener in the vinegar and toss the cucumber slices in it. Fold in red chilli, shallots & coriander. Stir in fish sauce just before serving.