Spicy Thai fish cakes

In a large pestle and mortar pound together the chillies, shallot, coriander roots, lemon grass, lime zest, galangal, salt and ground pepper into a paste.

Add the cod and pound until sticky. Transfer the pounded mixture to a large bowl and mix in the green beans, lime leaves and fish sauce, kneading together well.

Using wetted hands shape the mixture into balls, then flatten out each ball into a disc about 1 cm thick.

Heat the vegetable oil in a wok or deep fat-fryer. Once hot add the fish cakes and deep-fry in batches over a moderate heat until golden on both sides. Remove using a slotted spoon and drain on kitchen paper.

Transfer to a serving plate, garnishing with the sliced cucumber, pineapple and tomatoes.

Mix together the sweet chilli sauce, thinly sliced cucumber wedges and crushed peanuts and serve as a dipping sauce.