Authentic Thai Fish Cake

Fillet the Tilapia (2 lb).

Into a bowl, mix the tilapia, Fish Sauce (1 tsp), Granulated Sugar (1 Tbsp), Green Beans (1 cup), Kaffir Lime Leaves (2 Tbsp), and Fresh Thai Basil Leaves (1 cup). The fish has to be wet. If on the dry side mix in the Eggland's Best Classic Egg (1).

Roll the fish into a ball the size of a golf ball and flatten. Do not overcrowd your pan. These need room to puff up. So work in batches.

Heat enough Vegetable Oil (as needed) in a pan to cover the fish patties. Fry the fish until it has browned and then flip it. Cook until the other side has browned as well.

Remove the patties to a paper towel lined plate. The patties will deflate when you take them out of the pan.

For the dipping sauce, chop the Cucumber (1/2 cup).

Roast the Salted Peanuts (1/2 cup) in a pan until fragrant. Then, process or roughly chop the peanuts.

For the dipping sauce, combine the cucumber, Red Curry Paste (2 tsp), chopped peanuts and Sweet Chili Sauce (1 cup). Serve and enjoy the fish cakes hot!