Tod Mun Pla

Instructions

1. 1 Process the fish fillets in a food processor until a smooth, sticky paste forms, then add red curry paste, egg, fish sauce, and sugar, pulsing until thoroughly combined and elastic.
2. 2 Transfer the fish paste to a bowl and throw it forcefully against the sides of the bowl twenty times, developing the proteins to create the characteristic bouncy and springy texture.
3. 3 Fold the finely sliced long beans and shredded kaffir lime leaves into the paste by hand, distributing them evenly so every fish cake will have green flecks of herb and bean throughout.
4. 4 Shape the mixture into flat patties about seven centimeters across and one centimeter thick, wetting your hands with water between each one to prevent the sticky paste from adhering.
5. 5 Deep-fry the fish cakes in batches at 170 degrees Celsius for four minutes per batch, turning once until both sides are deeply golden and the cakes float to the surface of the oil.
6. 6 Prepare the cucumber relish by combining diced cucumber, rice vinegar, sugar, sliced chilies, and crushed peanuts, then serve the hot fish cakes alongside the cool, tangy relish immediately.