Crispy Vietnamese fishcakes

Method

1. In a food processor, pulse together the rice, grated carrot, fresh coriander, fish fillets, yellow curry paste, lime zest and egg, until combined. Shape into 6 patties, then coat with the panko breadcrumbs.
2. Heat the vegetable oil in a frying pan over a medium heat and fry the fishcakes for 4-5 minutes on each side until golden and cooked through. In a medium bowl, whisk the toasted sesame oil, lime juice, sweet chilli sauce and salt and pepper, then toss in the carrot and spring onions. Serve with extra sweet chilli sauce for dipping.