Add rice flour, fish sauce, beaten egg, corriander, curry paste and chillis.
Process til combined. Transfer to a bowl.
Add spring onions and beans and mix together.
Use wet hands to form 2 tablespoons of mix at a time into flattish patties.
Heat oil in frying pan (skillet).
Cook 4 fish cakes at a time until brown on both sides, drain on paper towels, and serve with dipping sauce. Or go to Asian Dipping sauces that I am going to post, sorry I don't have the # yet) for serving.
In small bowl dissolve 1 teaspoon of sugar in 1/3 cup fish sauce. Sir constantly. Add 2 tablespoons rice wine vinegar, 1 tablespoon lime juice, 2 small seeded and very finely chopped red chillis.
Finely grate 1/2 small carrot, and a peeled radish, stir into sauce just before serving.