To make the fish cakes- process the fish until fibrous and broken down. Put the fish, fish sauce, curry paste, kaffir lime/or zest, coriander, egg, sugar and salt into a mixing bowl, wet your hand and whip together to compact the protein. Stir in the beans.
Divide the mixture into 8-10 portions, roll each portion into a ball, then flatten into a thin disc- these should be rustic to look at not perfect rounds. Place on a plate and cover with clingfilm, refrigerate until ready to cook.
To cook- heat the oil in a large pan, fry the fishcakes in batches for 1 minute each side- they should be golden brown. Drain on kitchen paper and keep warm until all the fishcakes are cooked.
Serve with the Thai Salad
300g white fish fillets e.g. Ling, haddock, hake, coley- cut into chunks
1 tablespoons Thai fish sauce
2 tablespoons red curry paste
2 kafffir lime leaves, shredded, or 1 strip lime zest shredded finely
1tablespoon coriander chopped
1/2 large egg, beaten
1teaspoon palm or muscavado sugar
¼ teaspoon sea salt
50g French Beans
Sunflower oil for frying