300g roughly chopped fish fillets, such as snapper or barramundi
1 egg white
1 1/2 teaspoons red curry paste
1 teaspoon fish sauce
2 small finely shredded kaffir lime leaves
3 green beans (about 20g), chopped into 5mm lengths
Place fish in the bowl of a food processor or blender with egg white and process until coarsely chopped and roughly combined. Transfer to a large bowl.
Add curry paste, fish sauce, kaffir lime leaves and green beans and mix together until well combined.
Using damp hands, shape heaped tablespoonfuls of mixture into small flat cakes.
Add enough vegetable oil to a wok to reach a depth of 5cm. Heat over medium-high heat until a small piece of bread sizzles when dropped in. Add 5-6 fish cakes and cook for 3 minutes or until golden and just cooked through. Use a slotted spoon to transfer to a plate lined with paper towel.
Repeat in batches with remaining fish cakes. Serve with lime wedges and cucumber salad, if desired.
Taken From: http://www.taste.com.au/recipes/22668/fish+cakes