Red Curry Fish Cakes

Instructions

1. Prepare the fish mixture
   In a food processor, blend the fish fillets until finely minced but not completely smooth. Transfer to a large mixing bowl.
2. Combine ingredients
   Add the red curry paste, beaten egg, fish sauce, lime juice, and cornstarch to the fish. Mix thoroughly until well combined.
3. Add aromatics
   Fold in the sliced kaffir lime leaves (or lime zest), chopped coriander, and finely chopped green beans. Ensure all ingredients are evenly distributed throughout the mixture.
4. Form the fish cakes
   With wet hands, take about 2 tablespoons of the mixture and form into a patty about 5cm in diameter and 1cm thick. Continue with the remaining mixture, placing formed patties on a plate.
5. Chill the patties
   Refrigerate the formed patties for at least 15 minutes to help them firm up and hold their shape during cooking.
6. Fry the fish cakes
   Heat 2cm of vegetable oil in a large frying pan over medium-high heat. When hot, fry the fish cakes in batches for 2-3 minutes on each side until golden brown and cooked through. Drain on paper towels.
7. Prepare the dipping sauce
   While the fish cakes are cooking, combine the sweet chili sauce, lime juice, and fish sauce in a small bowl. Stir well to create a tangy dipping sauce.
8. Serve
   Arrange the fish cakes on a serving plate with the dipping sauce on the side. Garnish with extra coriander leaves and lime wedges if desired.