Blend finely 2 Cod fish fillets.
Add 1 egg + 2 full tablespoons of red curry paste.
Slice finely 10 green beans.
Add to the mixture a pinch of salt and 3 tablespoons of soya sauce & 2 tablespoons of sugar.
Thinly chop 12 limes leaves.
Mix well all together with spoon or hands.
Leave to rest in fridge 15-20 minutes min.
Pour a generous amount of vegetable/sunflower oil in a hot frying pan.
Mold the fishcakes into ball shape and then flatten before cooking.
Fry on a medium heat for 3-4 minutes each side until golden brown.
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