These are really delicious for a light and healthy lunch.
Serve them with green salad sprinkled with toasted peanuts and enjoy.

Place the fish in the bowl of a food processor and process until smooth.

Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.

Transfer the fish mixture to a large bowl. Add the spring onions and beans and stir until well combined

Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan.

Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring.

Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with a paper towel.

Repeat with the remaining fish mixture, reheating the pan between batches.

Garnish with fresh coriander and serve with sweet chilli sauce and lime wedges.

Add salt and pepper to taste.