Thai salmon fish cakes

Name: Thai salmon fish cakes
Ingredients: 600g/1lb 5oz salmon fillet, skin removed and cut into chunks; 1 large free-range egg; 2 tsp lemongrass paste; 2 tbsp Thai red curry paste; 1 tbsp fish sauce; 4 lime leaves, finely shredded; 100g/3½oz green beans, finely sliced; 1-calorie sunflower oil spray; sea salt and freshly ground black pepper; 2 limes, cut in half, to serve; 2 carrots (about 200g/7oz), peeled and cut into thin ribbons; 200g/7oz cucumber, peeled and cut into thin ribbons; ½ red onion, thinly sliced; 12 radishes, thinly sliced; large handful of coriander, roughly chopped; 60g/2¼oz mixed salad leaves; 1 tbsp rice wine vinegar; 1 tbsp soy sauce or tamari; salt and freshly ground black pepper