Thai Fish Cakes

Step 1: Put the fish, red curry paste, cilantro, fish sauce, lime juice and egg in a food processor. Process until the fish is minced and the mixture looks like a paste.

Step 2: Transfer the mixture to a bowl. Stir in the rice flour and green beans until the flour is fully incorporated.

Tip: Stir in the flour by hand rather than processing it further, to avoid making the mixture gluey and the fish cakes tough.

Step 3: Measure out 1/4 cup of mixture for each patty and form patties about 1 cm (2/5 inch) thick.

Tip: An ice cream scoop can be used to portion the mixture.

Step 4: Heat enough oil in a skillet over medium-high heat to cover the base, about 4 tablespoons.

Step 5: Add the patties to the oil and cook for 2 minutes, until deep golden brown. Turn and cook the other side for 2 minutes. Transfer to a paper towel-lined plate.

Step 6: Repeat with the remaining mixture, adding more oil to the skillet if needed.

Step 7: Serve with sweet chilli sauce, garnished with cilantro leaves and lime wedges on the side. Serve with Thai fried rice or plain jasmine rice to make a meal.