For fresh tilapia, pat each filet with a paper towel. I recommend using fresh over frozen if you can. Keep tilapia cold until ready to use. If using frozen tilapia fillets, make sure they are completely thawed and remove any moisture. You can squeeze the fish with your hands then use a paper towel to dry each fillet. If the fish has any liquid it will make the paste too loose.
Rinse green beans and remove stems. Slice in to thin pieces and set aside.
Rinse fresh makrut lime leaves, remove middle stem, and slice into fine strips.
Place tilapia filets, pinch of salt, red curry paste, and 1 egg into a food processor. You can aslo add fish sauce if you like. Mix until a paste forms. If the consistency is too dry, add another egg. Scrape down the sides and continue processing for about 2 minutes.
Remove paste from food processor into a bowl. The consistency should be like sticky cookie dough. Add sliced green beans and lime leaves. Stir to combine well.
Use a non stick skillet and add enough vegetable oil to cover at least half an inch of the bottom. Heat until oil is 300-350 degrees F.
Have a bowl of water to wet your hands before grabbing the fish paste, it will be sticky. Once hands are wet, grab about a tablespoon of fish paste and flatten it into a patty. Carefully place the patty into the hot oil. Fry and flip to the other side once browned. This is your test patty, once cooked taste and see if any additional seasoning is needed.
Once seasoning is adjusted, continue frying all the fish cakes. Allow fish cakes to cool on a paper towel lined plate.
Mix diced cucumber, shallots, vinegar, and sweet chili sauce together in a small bowl. Top with crushed peanuts and serve with cooked fish cakes.
Red Curry Paste- Different brands will vary in taste. Always do a test fry to see if more seasoning is needed. The Thai Kitchen brand is very mild in taste and spice, so you might need more. Mae ploy and Maesri Brand will but much spicier and saltier. Start with 2 tablespoons and add more later if needed.I have not tested this recipe with any other type of fish. Cooked Tod Mun can be stored in the refrigerator for 3-5 days or frozen up to 3 months. Reheat in the microwave until warm.More Thai Appetizer Recipes:Spring RollsChicken SatayCheese Rolls