Thai fish cakes

1. Place the fish, curry paste, egg, fish sauce and sugar in a food processor and blend for around 3 minutes or until the mixture becomes smooth and sticky (this helps the cakes hold together).
2. Scoop into a bowl and stir in the lime leaves and snake beans.
3. Roll the mixture into 18 even-sized balls.
4. Flatten each ball into a disc and place onto the BBQ and cook for 2-3 minutes on each side.

Dipping sauce

1. Using a mortar and pestle pound the chillies, garlic and coriander root into a fine paste.
2. Add the palm sugar and combine.
3. Add the lime juice a little at a time until the ingredients are well incorporated, then add the fish sauce.
4. The consistency should be like a wet salsa.
5. Taste for a balance of sweet, sour and salty flavors, adjusting if required.

Serve the fish cakes with the red dipping sauce