Mix together the minced fish, curry paste, flour, sea salt, green beans, kaffir lime leaves and egg in a bowl.
Heat a little oil in a nonstick frying pan. Using your wet hands or a spoon, shape the fish mixture into 20–25 small, thin, flat cakes, 2.5 cm (1 inch) across, and gently pan-fry in batches for 4–5 minutes each side (or 6–8 minutes each side for large fish cakes). Drain on kitchen paper.
Add a little oil to the pan for each batch. Serve hot or warm with Sweet Chilli Sauce (see