First of all, put the fish, cornflour, water, kaffir lime leaves and red curry paste into a food processor. Next blitz the ingredients using the pulse setting, until the fish is broken up and forms a paste.
Add the green beans and blitz again to mix together.
With wet hands, take small amounts of the mixture, roll into a ball and then flatten into a pattie. Chill in the refrigerator for about 10 minutes.
In a saucepan, add about a third of light cooking oil, such as rapeseed oil and heat over a medium flame.
When the oil is hot, fry 4-5 fish cakes at a time until they are golden brown. Be careful to ensure the oil is not too hot otherwise the fish cakes won’t be cooked on the inside.
Drain on kitchen paper and serve immediately with a dipping sauce.
If you prefer, you can make the fish cakes a few hours before serving. Keep in the refrigerator and re-heat in the oven around 180°C until hot all the way through.
Recipe by The Kitchen Roebuck Park at https://www.jamespritchard.com/recipes/thai-fish-cakes/