THAI FISH CAKES (Tod Man Pla)

1. 450 g firm white fish fillets
2. 3 tablespoons cornflour or rice flour
3. 1 tablespoon fish sauce
4. 1 egg, beaten
5. 1/2 cup fresh coriander leaves
6. 3 teaspoons Red Curry Paste or commercial paste
7. 1-2 teaspoons chopped red chillies, optional
8. 100 g green beans, very finely sliced
9. 2 spring onions, finely chopped
10. 1/2 cup oil, for frying
11. Basic Dipping Sauce or commercial sauce

THAI FISH CAKES (Tod Man Pla)

1. Place the fish in a food processor and process for 20 seconds or until smooth. Add the cornflour, fish sauce, beaten egg, coriander leaves, curry paste and chillies. Process for 10 seconds or until well combined.
2. Transfer the fish mixture to a large bowl. Add the sliced green beans and chopped spring onions and mix well. Using wet hands, form two rounded tablespoons of the mixture at a time into flattish patties.
3. Heat the oil in a heavy-based frying pan over medium heat. Cook 4 fish cakes at a time until they are dark golden brown on both sides. Drain on paper towels and serve immediately, with a dipping sauce.