Fried Fish Cakes, Tod Mon

Ingredients
1 cup fish meat
1/2 egg
1 teaspoon salt water (1/4 teaspoon salt and 1 teaspoon water)
2 tablespoons Nam Prik Kaeng Kua
1/2 cup (a kind of curry paste)
1/2 cup Coarsely sliced string beans
2 tablespoons finely shredded bergamot leaves
1 portion sweet and sour cucumber relish
3 cups cooking oil for deep frying

Put fish meat, egg and salt water into the working bowl of food processor and process until the sticky meat is produced. Add the curry paste "Nam Prik Kaeng Kua" knead until well blended. Remove the fish mixture into a medium-size mixing bowl. Knead in string beans and bergamot leaves, set aside. Heat cooking oil in a 2-quart heat resisitant bowl, at High for 15 minutes, shape the fish mixture to form a circular cakes about 2-cm. immediately and then fry immediately in the very hot oil 8 cakes at a time. Microwave, uncovered, for 1/2 minute. Remove the fish cakes and drain. Reheat the frying oil at High 5 minutes between each frying. Arrange the fish cakes in a serving plate and serve hot with sweet and sour cucumber relish