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.