500g / 1lb cod fillet, skinned and cut
3 tbsp Thai Red Curry Paste
3 tbsp Thai fish sauce
1-2 tbsp rice flour
75g / 3 oz green beans, finely chopped
1 tbsp finely shredded kaffir lime leaves
vegetable oil, for deep frying
coriander sprigs, to garnish
chili sauce, to serve
Put the chunks of cod fillet and the red curry paste in a food processor
or blender. Process until the fish is worked to a paste. Alternatively,
pound together with a pestle in the mortar.
fish mixture to a bowl and add the egg, fish sauce and sufficient flour
to knead with your hands into a stiff mixture. Work in the beans and
lime leaves with your hands.
Form the fish
mixture into 16-20 balls, then, using your hands, flatten each ball into
a round, about 1cm / 1/2 inch thick.
Heat the oil
in a preheated wok or frying pan. Add the fish cakes, a few at a time,
and fry for 4 minutes on each side until they are cooked and golden.
Take care not to overcook them. Drain on kitchen paper and serve hot,
garnished with coriander sprigs and with chili sauce.