Thai fish cakes with cucumber salad

Ingredients

• 500g white fish fillets
• ½ red capsicum, chopped
• 2 long red chillies, chopped (deseeded if desired)
• 2 tbsp fresh coriander leaves
• 3 spring onions, finely chopped
• 2 cloves garlic, chopped
• 1 stalk lemongrass, tender part only, chopped
• 1 tbsp fish sauce, optional
• ¼ cup coconut milk
• 1 egg
• Vegetable oil for frying
• 1 continental cucumber
• 1 tbsp castor sugar
• ¼ cup rice vinegar
• 2 long red chillies, finely diced
• 2 shallots, finely sliced
• 2 tbsp chopped coriander leaves
• 2 tbsp roasted peanuts, chopped
• 2 tbsp deep-fried shallots

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