Place the fish chunks, curry paste, and egg in a food processor and whiz until the fish looks like a smooth paste.
Transfer the paste into a bowl and add fish sauce, cornflour, coriander leaves, and thinly sliced snow peas. Mix well until everything is well combined.
Make 12 fish balls, rolling them between your hands. If the mixture starts to get too sticky, wet your hands slightly with water.
Heat the olive oil in a frying pan and fry the fish cakes for 4 to 5 minutes on each side, until golden and cooked through.
Place a kitchen paper towel on a plate and place the cooked fish cakes on the paper towel to drain the excess fat. Keep them warm.
Repeat with the remaining fish mixture. You might need to add a little more olive oil into the frying pan. Serve with cucumber relish and some basmati or Jasmine rice.
Enjoy!
Notes
To store these Thai fish cakes, refrigerate them in an airtight container for up to 3-4 days. If you plan to keep them longer, you can freeze them in a freezer-safe container for up to 2-3 months.