Thai-spiced fishcakes recipe

Ingredients

• 200 g sustainable white fish, like pollock, whiting or gurnard
• 3 tbsp thai green curry paste
• 4 tbsp heaped of breadcrumbs
• 1 tbsp flour, for dusting
• 1 tbsp olive oil
• 1 pinch sea salt
• 100 g roasted peanuts, roughly crushed, to serve
• 2 large courgettes, trimmed
• 3 good-sized carrots, trimmed
• 1 large or 2 smaller mangoes (opt for firmer ones, so not too ripe)
• 1 garlic clove, chopped
• 1 red chilli, deseeded and sliced lengthways
• 1/2 tsp sea salt juice
• 2 limes, zested
• 1 tsp sugar or 2 teaspoons honey
• 1 handful large fresh coriander leaves-