Thai Fish Cakes

2 lb. cod fillets
2 Tbsp. red curry paste
1 Tbsp. fish sauce
2 1/2 Tbsp. arrowroot
1/2 Tbsp. sugar
1 egg
4 fresh lime leaves, finely shredded or 2 tsp. lime zest
1 cup green beans, cut into 1/4" pieces
Oil for panfrying

In a food processor, grind cod to a paste. Place in a large bowl.
Add curry paste, fish sauce, arrowroot, sugar, egg, lime leaves and green beans.
Mix well (use your's a lot easier!) and chill at least 30 minutes.
Shape fish paste into patties, 1/4" to 1/2" thick. If the fish sticks to your hands, moisten hands in cool water while you shape the patties.
Heat 1 Tbsp. oil in a frying pan over medium-high heat. Fry fishcakes until brown, about 7 minutes each side.

Makes 6 servings