Recipe for Shrimp and Fish Cakes (Tod Mon) with Cucumber Condiment 
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Yield:
16
Ingredients:
Amount Ingredient
1 lb large shrimp, peeled*
1 lb whitefish, boneless and skinless**
1/4 lb fresh green beans, trimmed, cut into, 1/2" pieces
2 tsp chopped garlic
2 x eggs
2 tsp Thai red curry paste
1/4 cup Thai fish sauce
4 tbl cornstarch
1/2 tsp sugar
1/2 tsp black pepper
2 tbl chopped fresh cilantro
Instructions:
Instructions: * Chopped in food processor to a coarse paste
** Available in some Asian markets.

Combine all of the ingredients except for the cooking oil. Mix well and form into 3-inch round patties, 1/4 inch thick. Setting the thermostat to 360 degrees, heat an electric skillet, placing about 1 inch of oil in the pan. Fry each patty, turning once, until golden brown. Serve with cucumber condiment that follows.

NOTES: I have always found that the shrimp/fish mixture is too gooey to work with unless I coat each blob with some plain flour as I start to form it into a patty. Ive also always made smaller patties (about 1.5 inches across and 1/2 inch thick) because this size was easier to work with. Frying in a wok also works well.

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