Thai spicy fish cakes! They're generally served with some sort of cucumber relish. In Thailand I believe they're made of knifefish, but here they're usually cod or halibut. I believe pla krai means knifefish, so on my list I should have just written Thod man pla (sometimes just spelled tod man pla).
Fish, green beans, egg, cilantro, flour and brown sugar ground up and shaped into flat latke-shaped patties, which are then deep fried.
So not gross! If you've ever had any kind of fish patty, the only real difference between these and normal/Western ones (tuna, cod, salmon, etc.) is that these are fried. They're nice and crispy on the outside (the flour both binds it and makes a nice batter, as you can see), but the inside is soft and savory.
In American fish sticks, the fish underneath the breading is generally processed, ground up, and shaped into rectangular patties. Though, if you're in Europe you might not have to suffer American food-processing methods.
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