Thai Fish Cakes

Instructions

1. Prepare the fish mixture
   Place the chopped fish in a food processor and pulse until it forms a smooth paste. Add the red curry paste, beaten egg, fish sauce, lime juice, and palm sugar. Pulse again until all ingredients are well combined.
2. Add the aromatics
   Transfer the fish mixture to a large bowl. Fold in the sliced kaffir lime leaves, chopped green beans, coriander leaves, and Thai basil (if using). Mix gently until all ingredients are evenly distributed.
3. Form the fish cakes
   With wet hands, take about 2 tablespoons of the mixture and form into a small patty about 5cm in diameter and 1cm thick. Place on a plate and repeat with the remaining mixture. You should get approximately 12-15 fish cakes.
4. Chill the fish cakes
   Cover the fish cakes with plastic wrap and refrigerate for at least 15 minutes to help them firm up and hold their shape during cooking.
5. Fry the fish cakes
   Heat vegetable oil in a deep frying pan or wok to 180°C (350°F). Carefully place a few fish cakes into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side until golden brown and cooked through.
6. Drain and serve
   Remove the fish cakes with a slotted spoon and place on paper towels to drain excess oil. Continue frying the remaining fish cakes in batches.