Place cut up fish in food processor and pulse a few times.
Add curry paste, cilantro, fish sauce, lime juice and egg. Pulse until combined and fish is finely minced but not mushy.
Transfer to a bowl and sprinkle with rice flour and green beans. Stir until evenly mixed.
Using a scoop, portion mixture onto a baking tray lined with parchment paper. Gently pat mixture into patties about ½ inch thick. I use a 3 tablespoon size scoop.
Heat generous amount of oil in skillet over medium high heat.
Gently place fish cakes in oil and cook 2 minutes per side until golden brown. Transfer to plate lined with paper towel. Keep warm until they are all cooked. Add more oil to the pan as needed.
Serve with Thai Sweet Chile Sauce for dipping.
Garnish with cilantro and lime wedges.