In a food processor, combine the white fish fillets, red curry paste, cilantro leaves, fish sauce, lime juice, and egg. Pulse until a smooth paste is formed.

Transfer fish mixture to a bowl and add rice flour and optional green beans, stirring until combined and sticky.

Form 1 cm thick patties using an ice cream scoop and place them on a tray lined with parchment.

In a skillet, heat enough oil to cover the base, about 1/4 inch deep, over medium-high heat.

Fry the patties for about 2 minutes per side until golden brown and crispy.

Drain excess oil by placing the cooked fish cakes on a paper towel-lined plate.

Serve warm with sweet chili sauce, garnished with extra cilantro and lime wedges.