Thai Fish Cakes

450 g firm white fish fillets
3 Tablespoons cornflour
1 Tablespoon fish sauce
1 egg, beaten
½ Cup fresh coriander leaves
3 teaspoons Red Curry Paste
1 – 2 teaspoons chopped red chillis, optional
100 g green beans, very thinly sliced
2 spring onions, finely chopped
½ C oil for frying
Basic Dipping Sauce

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.

Transfer the fish mixture to a large bowl. Add the cliced 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.

Heat the oil in a medium frypan 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.