Tod Man Pla (Thai Fish Cakes) With Dipping Sauce

• 450 g firm white fish fillets
• 3 tablespoons rice flour or 3 tablespoons cornflour
• 1 tablespoon fish sauce
• 1 egg, beaten
• 1/2 cup fresh coriander leaves
• 3 teaspoons red curry paste
• 1 -2 teaspoon chopped red chile (optional)
• 100 g green beans, very finely sliced
• 2 spring onions, very finely chopped
• 1/2 cup oil, for frying

1. Process the fish in processor til smooth.
2. Add rice flour, fish sauce, beaten egg, corriander, curry paste and chillis.
3. Process til combined. Transfer to a bowl.
4. Add spring onions and beans and mix together.
5. Use wet hands to form 2 tablespoons of mix at a time into flattish patties.
6. Heat oil in frying pan (skillet).
7. Cook 4 fish cakes at a time until brown on both sides, drain on paper towels, and serve with dipping sauce. Or go to Asian Dipping sauces that I am going to post, sorry I don't have the # yet) for serving.
8. DIPPING SAUCE:
9. In small bowl dissolve 1 teaspoon of sugar in 1/3 cup fish sauce. Sir constantly. Add 2 tablespoons rice wine vinegar, 1 tablespoon lime juice, 2 small seeded and very finely chopped red chillis.
10. Finely grate 1/2 small carrot, and a peeled radish, stir into sauce just before serving.

firm white fish, rice flour, fish sauce, egg, fresh coriander leaves, red curry, red chile, green beans, spring onions, oil

Taken from www.food.com/recipe/tod-man-pla-thai-fish-cakes-with-dipping-sauce-141350 (may not work)