Thai Fish Cakes (Tod Mun Pla)

Instructions

1. 1

   Cut the fish fillets into chunks and place in a food processor. Pulse until the fish forms a smooth paste, about 1-2 minutes.

2. 2

   Add red curry paste, fish sauce, egg, palm sugar, and cornstarch to the food processor. Pulse until well combined.

3. 3

   Transfer the fish mixture to a bowl and fold in the sliced green beans and shredded kaffir lime leaves.

4. 4

   With wet hands, shape the mixture into small patties about 5cm (2 inches) in diameter and 1.5cm (1/2 inch) thick. You should get about 16-20 fish cakes.

5. 5

   Heat vegetable oil in a deep pan or wok to 180°C (350°F). Test with a small piece of mixture - it should sizzle immediately.

6. 6

   Carefully lower fish cakes into the hot oil, working in batches of 4-5 to avoid overcrowding. Fry for 3-4 minutes until golden brown and crispy.

7. 7

   Remove with a slotted spoon and drain on paper towels.

8. 8

   Serve hot with cucumber slices, sweet chili sauce, fresh cilantro, and crushed peanuts on the side.