1 Put the fish into a deep bowl with the curry paste and the egg and blend to a smooth paste with a hand blender. Add the fish sauce and cornflour and mix well.
2 Wash and dry the lime leaves and beans. Shred the kaffir lime leaves and chop the beans. Stir into the fish paste with the coriander.
3 Form the mixture into 8 small cakes and deep-fry for 1-2 minutes, or until golden brown. (you may have to do this in batches). Take out of the oil with a slotted spoon or skimmer and drain on kitchen roll.