THAI CURRIED FISH CAKES THOT MAN PLA

½ kg boneless fish steak, minced
1/4 kg winged beans or French beans, finely chopped
1 egg, beaten
1/4 cup shallots, chopped
1/4 cup garlic, chopped
1/4 cup lemon grass, chopped
½ tbsp coriander roots, chopped
½ tbsp galanga root, chopped
1 tbsp krachai root, chopped
½ tsp peppercorns
½ tsp kaffir-lime rind, grated
1 tbsp shrimp paste
5 - 10 dried chillies, seeded, soaked and shredded
½ tbsp salt
1 cup vegetable oil

1. Pound or grind together the shallots, garlic, lemon grass, coriander root, galanga root, krachai root, peppercorns, grated kaffir-lime rind, shredded dried chillies, salt and shrimp paste to a fine paste.
2. Put the minced fish in an electric blender and blend in the curry mixture into a large bowl.
3. Mix in the chopped beans.
4. Make flat, round fish cakes. Use about 1 spoonful of the fish mixture at a time.
5. Heat the oil in a frying pan, and deep-fry the fish-cakes until golden brown.