These are quicker than ordering take away and the recipe makes so much more!
Slice the beans into 1/2cm rounds. Reserve for later.
Add the lime leaves to TM bowl. Mill 5 sec/Speed 8.
Remove the leaves from bowl, reserve for later.
Add garlic to TM bowl. Chop 3 sec/Speed 9.
Add eggs, fish, lime leaves, cornflour and Red Thai Curry Paste to TM Bowl. Process 1 min/Speed 6.
Scrape down bowl. Process 20 sec/Speed 6.
Remove the mixture from the TM into a bow
Add the green beans to the fish paste. Mix 1 min/Speed 3 (Reverse Blade).
Preheat oil to 160 degrees.
Cook the fish cakes in batches.
Drain on absorbency paper and keep warm whilst preparing the dipping sauce.
Add lime juice, palm sugar, sweet chili sauce, fish sauce and water to a bowl. Stir to combine.
Garnish the sauce with coriander, cucumber, and nuts.
*Ensure the oil is at a medium heat.