Ingredients:
For the fish cakes:
500g (1 lb) white fish fillets (like cod or tilapia), skinless and boneless
1 ½ tablespoons red curry paste
1 egg
2 tablespoons fish sauce
1 tablespoon sugar (palm sugar if possible)
5–6 kaffir lime leaves, finely shredded (optional but recommended)
100g (½ cup) green beans, finely sliced
1 tablespoon cornstarch (for better texture, optional)
Oil for deep frying
For the dipping sauce:
3 tablespoons Thai sweet chili sauce
1 tablespoon rice vinegar or lime juice
1 teaspoon crushed peanuts (optional)
Fresh cilantro for garnish
Instructions:
Prepare the fish mixture:
In a food processor, blend the fish until smooth. Add red curry paste, egg, fish sauce, sugar, and cornstarch (if using). Blend again until well combined and slightly sticky.
Mix in veggies:
Transfer the mixture to a bowl. Stir in the finely sliced green beans and kaffir lime leaves.
Shape the cakes:
Wet your hands with water or oil to prevent sticking. Form small, flat patties (about 2 inches wide).
Fry:
Heat oil in a pan over medium-high heat. Fry the patties in batches until golden brown and cooked through (about 2–3 minutes per side). Drain on paper towels.
Make the dipping sauce:
In a small bowl, mix the sweet chili sauce and vinegar or lime juice. Top with crushed peanuts and cilantro.