Thai crab cakes

This is a version of traditional crab cakes with a Thai flavour.

340 g crab meat, drained
100 g white fish
1 tbsp red curry paste
1 small sweet potato, boiled and mashed
1 garlic clove
2 spring onions, chopped
1 egg
1 tbsp coconut flour
a splash of lime juice
a few drops of fish sauce
100 ml almond flour
coconut oil

Mix the fish to mince in a food processor and add the crab meat together with the rest of the ingredients. Shape patties to the size that you want them (tip: it will be easier to shape the patties if you slightly moist your hands). Place in the fridge for at least 30 minutes. Pour almond flour on a plate and coat the patties with some flour on each side. Heat up a frying pan and put in some coconut oil. Fry the patties for about 2 minutes on each side.