Thai fishcakes with dipping sauce

Ingredients (serves 6)
500g red fish fillets, roughly chopped
1 bunch fresh coriander, washed
3 small red chillies, seeds removed, finely chopped
150g green beans, cut into 1cm pieces
2 tablespoons fish sauce
1 1/2 tablespoons brown sugar
finely grated rind and juice of 2 lemons
1 eggwhite
vegetable oil to deep-fry
Dipping sauce
1/2 cup sweet chilli sauce
1 tablespoon fish sauce
Method
Process fish fillets in a food processor until finely chopped. Transfer to a large bowl. Cover and set aside.
Finely chop coriander root, and 2cm of stalks and leaves. Add chillies, beans, fish sauce, 2 teaspoons brown sugar, lemon rind, 2 tablespoons lemon juice, eggwhite and half the coriander to the fish. Mix ingredients until well-combined.
Shape tablespoons of mixture into balls, then flatten into small patties. Place oil into a frypan and heat over medium heat. When hot, add fishcakes, cooking in batches for 3 to 4 minutes each side until golden. Remove fishcakes from the pan when they are golden and cooked through. Drain on paper towels.
To make dipping sauce: Place sweet chilli sauce, remaining lemon juice, fish sauce, remaining brown sugar, and coriander in a bowl. Stir until well-combined. Serve with fishcakes.

Thai fishcakes with dipping sauce