Remove any sinew from the fish fillets and cut into 1 inch chunks. In a large food processor blitz all the ingredients together apart from the green beans. Put the fish mixture into a bowl then mix in the green beans.

Wet your hands with cold water and shape the mix into 8 patties around 1.5 cm in thickness. Lay them on a grease-proof or cling filmed lined tray or a plate, cover and chill in the fridge for 30 minutes or until ready to cook.

To cook, preheat your oven to 200C and heat a non-stick frying pan to a medium heat. Add a splash of vegetable oil and sear the fish cakes for 30 seconds on both sides. Transfer to a baking sheet and cook in the oven for 5 minutes or until the fish cakes are just firm then remove and drain on some kitchen towel.

To make the cucumber dip: Put all ingredients except the cucumber into a sauce pan and bring to a simmer. Cook gently for two minutes then pour the pickling liquid into a bowl. Leave to cool to room temperature.

Take a speed peeler and remove all the skin off the cucumber. Next, peel long, thin strips off all sides of the cucumber down to the seeds, discarding the centre.

Place the ribbons in the bowl of pickling liquid. Push the ribbons down into the liquid to cover then cling film the bowl and chill until cold in the fridge.

To serve:
Arrange the fish cakes on a serving plate with a pot of the cucumber dip, garnish with lime wedges and scatter with any remaining coriander leaves.