- Blend fish, KNORR Thai Yellow Curry Paste andKNORR Thai Sweet Chilli Sauce GF together until finely chopped.
- Transfer to a bowl and add egg, beans, coriander, lime juice and corn flour. Season, then mix until fully combined.
- Shape the mixture into discs approximately 6cm in diameter. Chill for 10 minutes.
- Shallow fry the fish cakes until golden.
- Serve with asian style slaw or steamed vegetables, rice and extra KNORR Thai Sweet Chilli Sauce GF.