Fish Cakes With Shrimp Bruschetta

• 1 pound fish skinless, boneless, chopped
• 2 tablespoons red curry paste
• 2 green onions chopped
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1/4 pound green beans trimmed, chopped
• 2 tablespoons ground coriander
• 2 red chili peppers small, seeds removed, finely chopped
• oil for shallow frying
• sweet chili sauce to serve
• shrimp Bruschetta
• 16 slices baguette
• 1/4 cup olive oil
• 1 clove garlic crushed
• 2/3 cup basil pesto
• 16 cooked shrimp large, 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.

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

Taken from www.yummly.com/recipe/Fish-Cakes-with-Shrimp-Bruschetta-1400435 (may not work)