Tod Mun Pla is a classic Thai street snack made by processing fish with green beans and red curry paste, with no flour involved, then frying it into small patties. The fish's own gelatinous texture holds the patties together without any added binder. With no added sweetener, it's a dish both kids and blood-sugar-conscious adults can enjoy comfortably.
Process the sea bass with the red curry paste, egg and fish sauce in a food processor until smooth, then pulse in the green beans.
Chill the mixture in the fridge for 10 minutes.
With wet hands, shape the mixture into small flat patties.
Heat the sunflower oil and fry the patties until golden on both sides, then drain on paper towels.
Chill the mixture for 10 minutes before shaping; cold mixture holds its shape better once it hits the hot oil. Allergens: contains fish.
If the red curry paste tastes too spicy, halve the amount and add a bit more coriander root instead.
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