Tod Man Pla (Thai Fish Cake)

Sawasdee Ka,
Tod Man Pla (Thai Fish cake) is the most favorite of all time appetizer for our family. According to one of my family birthday. I decided to make it for a special treat which will make him happy all year long 'til next birthday. This recipe is for a party. I cooked a lot of them because we can have left over for later day.
Ingredients

7 packs (14 oz/pack) frozen Featherback fish meat , thawed
1 lb minced pork fat (optional)
7 tablespoons red curry paste
5 eggs
5 cups snake beans or green beans, finely sliced
30-40 kaffir lime leaves (Bai Makrut), finely sliced across the length
Vegetable oil, for frying

Short cut cucumber relish

4 fresh English cucumbers, quartered length-ways and sliced, place in serving bowl, add premix sweet chili sauce ( Maeploy brand or Panthai brand preferred) on top, place on the side with fish cake.

Benji's note: Preparation just before serving.

Instruction

1. In a mixing bowl , add the fish meat, a curry paste, mince pork fat (if use) and egg, use hand or mash potato tool, mix well until the fish meat become thicker. Then , mix in the sliced beans and sliced kaffir lime leaves (Bai Makrut)
2. Use wet hands to shape the fish paste into thin, flat cakes, about 5 cm (2 inches) across, using about a tablespoon of mixture for each
3. Heat 5 cm ( 2 inches) oil in a wok or deep frying pan over a medium heat about 2 minute. Drop a small piece of fish cake into it. If it sizzles immediately, the oil is ready
4. Lower four or five of the fish cakes into the oil and fry them until it becomes golden brown on both sides and very puffy. Remove with a slotted spoon and drain on paper towels. Keep it warm while deep- frying the rest.
5. Serve hot with cucumber relish