Thai Fish Cakes

Ingredients

White fish fillets

1 pound, skinless and boneless

Egg

1, large

Red curry paste

2 tablespoons

Fish sauce

1 tablespoon

Lime juice

2 tablespoons, freshly squeezed

Garlic

2 cloves, minced

Red chili

1, finely chopped (adjust to taste)

Fresh cilantro

1/4 cup, chopped

Green beans

1/2 cup, finely chopped

Vegetable oil

for frying

Sweet chili sauce

for serving

Lime wedges

for garnish

Instructions

1. In a food processor, combine the white fish fillets, red curry paste, fish sauce, lime juice, and egg. Pulse until the mixture is smooth and well combined.
2. Transfer the fish mixture to a mixing bowl. Gently fold in the chopped green beans, cilantro, minced garlic, and red chili until evenly distributed.
3. With your hands, shape the mixture into small patties, about 2-3 inches in diameter, and place them on a baking sheet lined with parchment paper.
4. In a large skillet, heat enough vegetable oil over medium heat to cover the bottom. Once hot, carefully add the fish cakes in batches, ensuring not to overcrowd the pan.
5. Cook the fish cakes for about 3-4 minutes on each side, or until they are golden brown and cooked through. Use a spatula to flip them gently.
6. Once cooked, transfer the fish cakes to a paper towel-lined plate to drain excess oil.
7. Serve the Thai fish cakes warm with sweet chili sauce and lime wedges on the side.