Ingredients

• 1 lb / 500g white fish fillets , skinless and pin boned, cut into chunks (Note 1)
• 3 tbsp red curry paste (Note 2)
• 1 tbsp cilantro/coriander leaves , chopped
• 1 tbsp fish sauce (sub soy sauce)
• 1 tbsp lime juice
• 1 egg
• 1/4 cup (40g) rice flour (or cornstarch / corn flour)
• 6 green beans , finely sliced (optional, Note 3)
• 4 – 6 tbsp oil (vegetable, canola, sun flower)

Instructions

• Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste. (See video)
• Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. (Note 4)
• Measure 1/4 cup of mixture (I use an ice cream scoop – Note 5), form 1cm / 2/5″ thick patties.
• Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)
• Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate. 
• Repeat with remaining mixture, adding more oil into the skillet if required.
• Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side. Add a side of Thai Fried Rice or even just plain jasmine rice to make a meal!