Start by gathering all your ingredients. If you’re using frozen fish paste, make sure to thaw it completely before starting.
In a mixing bowl, combine the fish paste and the beaten egg. Mix well until the ingredients are fully incorporated.
Stir in the Thai red curry paste, making sure it is evenly distributed throughout the fish mixture.
Add the thinly sliced snake beans and kaffir lime leaves to the mixture. Use a spoon or spatula to fold them in gently.
Using your hands, take small portions of the mixture and shape them into round patties, about 1 inch thick.
Heat a couple of tablespoons of oil in a frying pan over medium heat. Once the oil is hot, carefully place the patties into the pan. Fry them for about 3-4 minutes on each side or until they turn golden brown and crispy.
Once cooked, remove the fish cakes from the pan using a slotted spatula and place them on paper towels to drain excess oil. Serve them hot with your favorite dipping sauce.
