Gluten-free Tod Mun Pla with cucumber salad (Thai fish cakes)

For the fish cakes

3 chopped spring onions

2 chopped garlic cloves

1 stalk chopped lemongrass tender part only

400 grams white fish fillet

2 green chillies seeds removed, sliced

12 leaves/sheets basil finely shredded

1 tablespoon chopped coriander leaves

1 egg beaten

100 milliliters coconut milk

vegetable oil for frying

To garnish

coriander leaves

1 red chilli sliced

sweet chilli sauce

For the cucumber salad

125 milliliters rice vinegar

2 teaspoons sugar

2 teaspoons gluten-free fish sauce

1 cucumber peeled and thinly sliced

2 spring onions white part sliced, green part shredded

1 red chilli seeds removed, shredded