500g fish [we used salmon but any white fish could be used]
2 tbsps red thai paste [we used shop brought but if you make your own it can be entirely paleo]
1 inch square ginger
1 tablespoon fresh coriander
1 tsp soy sauce
2oz green beans
Put all the ingredients into a blender and blend until roughly chopped
Chop beans finely and add to the fish mixture.
Shape into appropriately sized fish cakes and cook until firm and slightly crispy.