Shallow fry the potato cakes on all sides until brown and crisp. Drain on kitchen paper. Finish the chickpeas with some coriander and curry leaves. Serve with the potato cakes. If using dried ...

For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste.