Donal Skehan cod fish cakes with a Asian style cucumber and carrot salad recipe on Saturday Kitchen.

The ingredients for the fish cakes are: 450g skinless white fish fillets (such as ling, haddock or cod), bones removed, 1 tbsp fish sauce, 1 large free-range egg, good handful of fresh coriander, roughly chopped, 1 tbsp red curry paste, 1 red chilli, deseeded and finely chopped, 2 garlic cloves, finely chopped, 1 thumb-sized piece of fresh root ginger, peeled and finely chopped, 1 lime, zest and juice, 75g green beans, finely chopped, 6 spring onions, roughly chopped, 200g sesame seeds, 4 tbsp sunflower oil and sweet chilli dipping sauce, to serve.