Simple Thai Fish Cakes with Sweet Chili Sauce

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1. 1Step 1: Cut the white fish fillets into chunks and place into food processor. (If you don’t have a food processor, you could also do this with a knife or cleaver and use a mixing bowl).
2. 2Step 2: To the fish, add the Thai red curry paste, thinly shredded (stem removed) kaffir lime leaves, 1 whole egg, fish sauce, cornstarch and coriander (cilantro). Pulse or blitz a few seconds. You don’t want too fine or too coarse, but just a little texture left. Remove cover and blade.
3. 3Step 3: Finely sliced your green beans and add to the food processor mixing by hand with a spatula.
4. 4Step 4: Heat up a frying pan with vegetable oil to approx 180°C or 350°F, use approximately quarter of an inch or half cm deep to cover bottom of pan.
5. 5Step 5: First wet your hands (so they don’t stick to the mixture), then using a tablespoon also dipped in water, scoop out a heaped spoon of the mixture and shape it into discs approx ¼inch or 5cm thick using your hands.
6. 6Step 6: Place in hot oil (don’t splash towards you, splash away from you) and cook until brown each side. Flip with a spatula or egg flipper, cook approx 2 minutes each side.
7. 7Step 7: Place on absorbent paper towel before serving.
8. 8Step 8: As an option, you can also fry some of the coriander (cilantro) leaves in the hot oil. They will become crispy. Also place on paper towel before serving.
9. 9Step 9: Serve with a side of dipping sweet chili sauce.