Ingredients
7 oz cod fillet, skin removed
7 oz fresh white crab meat, drained
1 tbsp red curry paste
2 teaspoon Thai fish sauce
4 oz green beans, finely chopped
vegetable oil, for deep-frying

For the cucumber relish
1 small cucumber
2 shallots, finely chopped
2 small red chilies, seeded and finely chopped
1 ½ tbsp superfine sugar
3 tbsp rice vinegar
1 tbsp water

Directions
1. Remove any remaining bones from the cod, then place in a food processor. Add the crab meat, curry paste, Thai fish sauce and green beans, and pulse until blended. Chill for 1 hour.
2. Roll small quantities of the crab mixture into about 20 slightly flattened patties.
3. To make the cucumber relish, shred the cucumber on a mandolin or chop it finely. Transfer the cucumber to a serving bowl and add the finely chopped shallots and chilies.
4. Heat the sugar, vinegar and water together in a small pan, stirring occasionally, until the sugar has dissolved, then allow to cool. Pour the cooled liquid over the cucumber mixture, and place in serving saucers.
5. Heat the oil for deep-frying in a wok or deep pan to 375F. Carefully transfer the wok or pan to a burner at the table.
6. Served with the Thai cucumber relish for dipping.