Tiny Thai Chicken Cakes

1 lb ground chicken

8 kaffir lime leaves, shredded

1 in fresh ginger, grated

5 small chilies, diced small

1/4 c cornstarch

2 TB peanut oil

2 TB Thai curry paste

4 chopped garlic cloves

1/3 c chopped cilantro

2 TB soy sauce

3 oz green beans

Mix chicken, curry paste, lime leaves, garlic, ginger, cilantro, chilies, soy sauce and half of the cornstarch. Shred beans into wafer-thin "coins". Mix into meat mixture. Make into 32 portions. Press into flattened balls. Dust with remaining cornstarch.

Heat pan until very hot. Ad 1/2 tsp oil for each bath. Cook 1 minute on each side.