Place 600g white fish fillet into a food processor and whiz until smooth. Tranfer to a large bowl and add 4 tb red curry paste, 3 tb fish sauce, 6 kaffir lime leaves (finely shredded), 6 tsp caster sugar, 150g french beans (finely chopped) and 1 free range egg (beaten), folding well to combine. Form into 24 balls, using a large tablespoon for each ball, then flatten into discs.
Heat oil in a large deep frying pan until very hot and then fry the fish cakes in batches for 3-4 minutes until crisp. Remove from the frying pan and drain on kitchen paper. Serve with lime wedges and sweet dipping sauce.
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