Place the fish, curry paste, egg, coriander and fish sauce into a food processor.
Blend just until you have a smooth paste.
Add the Chopped Spring onions or Chives and mix lightly, just to incorporate.
Heat a frying pan with enough oil to shallow fry your fish cakes, around 1cm depth of oil.
Add the fish cakes using an ice cream scoop, then with a spatula gently pat them down to flatten a little. Fry on each side keep the oil hot for around 3 minutes on each side.
Remove from the pan when golden brown on the outside and cooked all the way through, place on a plate lined with kitchen towl to absorb som eof the excess oil before serving.
I usually cook mine in batches and keep the first batches warm in the oven while I finish the rest.
Then it's time to bring them to the table, serve with a squeeze of lime or lemon juice, sweet chilli sauce and a side of fresh greens and basmati rice. Enjoy!