Tod mun pla

Method

1. 1 Remove all bones from the fish fillets, chop them finely, then blend them with red curry sauce and eggs for 3 minutes until smooth.
2. 2 Add fish sauce and sugar to the minced fish, then pound vigorously for 5 minutes until the fish mixture becomes firm and sticky.
3. 3 Mix the thinly sliced long beans and finely chopped Thai lime leaves together, and refrigerate for 15 minutes until the patty is firm.
4. 4 Shape the mixture into flat, round patties about 1 cm thick, and lightly grease your hands with oil to prevent sticking.
5. 5 Deep-fry for 4 minutes on each side until golden brown and floating to the surface, then remove and drain.
6. 6 Serve hot with sweet chili sauce and sliced cucumber.

With an appliance

• Air fryer 44 min

  Replace step 5: spray oil on both sides of the fish cakes, fry at 190 degrees for 10 minutes, flip at the 5th minute; shape the fish cakes to exactly 1 cm thick as in step 4 so that the inside is cooked through.