- Mince the fish in a food processor with the curry paste, coriander, brown sugar, lime juice and fish sauce (f you don't have a food processor, finely cut the fish and mix with the same ingredients). Spoon into a bowl, season with salt and pepper and mix in the spring onions.
- Divide the mixture into 4 large or 8 small burgers by rolling the mixture into a ball before flattening between your hands. For best results, cover and refrigerate the uncooked burgers for 2 hours.
- Preheat the BBQ or grill.
- Barbecue or grill the burgers at a fairly high heat for approximately 3 minutes on each side. Alternatively, pan fry them in a little oil over a medium heat for a couple of minutes on each side, so that the burgers take on a bit of colour on each side and are cooked through.
These fishcakes are versatile and can be served in a variety of ways. As well as having them as a traditional burger in a roll with salad, try them on French bread slices with roasted cherry tomatoes and seasonal vegetables.