~ 1 kg fish fillets (betki, rawas, red snapper) cut into four to six chunks
~ 4 tbsp Thai red curry paste
~ 1 onion, finely chopped
~ 100g French beans, finely chopped
~ 1 tbsp kaffir lime leaves, soaked in water for 10 minutes and sliced
~ 2 tbsp coriander leaves, chopped
~ 1 egg, lightly beaten
~ 2 tbsp cornflour
~ 1 tbsp Thai fish sauce
~ Oil for deep frying

Method:

~ Steam fish in a colander or strainer, covered with a lid, over boiling water for about seven minutes.

~ Cool fish and flake with a fork.

~ Put fish and curry paste into a food processor and blend to a light, finely textured consistency.

~ Transfer to a bowl and add onion, beans, lime leaves, coriander leaves, beaten egg, cornflour and fish sauce.

~ Knead lightly with your hands till mixture clings together well. (If it's a little too wet, place uncovered in the refrigerator for 30 minutes to chill and dry out a little.)

~ Roll into 25-30 small balls and flatten into 2" round patties.

~ Deep-fry one-two patties at a time in hot oil, till golden brown on both sides.

~ Drain and place on absorbent paper.