Crispy Fish Cakes

In food processor, add fish, red curry paste and egg; cover. Process until smooth. Set aside.

In large bowl, mix green beans, green onions, lime leaves and garlic. Add fish sauce, cornstarch and sugar. Stir to make a smooth paste. Add fish mixture; mix well.

In wok or heavy skillet on medium-high heat, heat oil. With lightly moistened hands, form ¼ cup (50 mL) portions of the fish mixture into patties. Slide 3 of the patties into the oil. Fry patties 3 at a time until golden brown on each side, turning once. Do not overcook. Drain on paper towels.

Serve warm or cold with Cucumber Relish, Spicy Cucumber Sauce, or Spicy Thai Chili Sauce.

Thai Kitchen Tip: To test mixture for flavour and texture, make a small patty and drop it into boiling water or fry in hot oil. For firmer patties, add additional fish or egg. For a softer consistency, add additional cornstarch or a small amount of heavy cream.