Method

Place snapper, curry paste, green beans, kaffir lime leaves, egg, spring onion, coriander root, lime juice and fish sauce in food processor and blitz until everything just starts to come together, you want to keep some of the fish & herb chunks.

Thinly shave cucumber, roughly chop capers and dill. Combine with Tamar Valley Natural Yoghurt, sugar, vinegar and lemon zest. Check seasoning and allow to sit.

Roll mixture into 8 balls (Toss lightly in some corn flour if particularly wet) flatten slightly and fry. Cook until golden brown on all sides. Ensure patties are cooked through

(Fish cakes can be shallow or deep fried depending on preference).

Presentation:
Stack fish cakes on large serving plate. Serve with cucumber yoghurt dressing.