Fish Cakes With Shrimp Bruschetta

• 1 lb skinless, boneless fish, chopped
• 2 tbsp red curry paste
• 2 None green onions, chopped
• 1 tbsp fish sauce
• 1 tbsp lime or lemon juice
• 1/4 lb green beans, trimmed, chopped
• 2 tbsp ground coriander
• 2 None small red chili peppers, seeds removed, finely chopped
• None None oil for shallow frying
• None None sweet chili sauce, to serve
• None None Shrimp Bruschetta
• 16 slices baguette
• 1/4 cup olive oil
• 1 clove garlic, crushed
• 2/3 cup basil pesto
• 16 None large cooked shrimp, peeled, deveined
• 4 slices lemon, quartered

1. For the fish cake mixture, place fish, curry paste, onions, fish sauce and juice in a food processor and process until smooth. Transfer to a large bowl and stir in green beans, coriander and chili pepper. Roll tbsps of mixture into balls with wet hands. Flatten and arrange on a plate. Cover and chill 30 mins.
2. To cook fish cakes, heat oil in a large frying pan on high. Fry in 3 batches 2-3 mins each side, until cooked through. Drain on paper towel.
3. Meanwhile, for the shrimp bruschetta, preheat broiler to high. Arrange bread on a foil-lined baking sheet. Brush with combined oil and garlic. Broil 2-3 mins, until golden. Spread with pesto. Top each slice with a shrimp and a lemon quarter. Serve with fish cakes and sweet chili sauce.

skinless, red curry, green onions, fish sauce, lime, green beans, ground coriander, red chili peppers, oil, sweet chili sauce, shrimp, baguette, olive oil, clove garlic, basil pesto, shrimp, lemon

Taken from recipes-plus.com/api/v2.0/recipes/29287 (may not work)