27min 4 ppl
Tod Mun Pla (Thai Fish Cakes)
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 6 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 26g
Carbs 8g
Fats 14g
About this dish
A bouncy, chewy Thai fish cake made by blitzing white fish with red curry paste, then shallow-fried until golden and studded with lime leaf and green bean.
Allergy Info
Eggs, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Makrut lime leavesfinely shredded4
- Green beanstrimmed and thinly sliced80 g
Fish & Seafood
- Firm white fish fillets (cod or haddock)skinned and roughly chopped500 g
Dairy & Eggs
- Eggs1
Tins & Jars
- Thai red curry paste3 tbsp
Dried Goods
- Palm sugar1 tsp
Oils & Condiments
- Fish sauce1 tbsp
- Vegetable Oilfor shallow-frying400 ml
Utensils
- Food processor
- Large frying pan
- Chopping board
- Sharp knife
- Mixing bowl
- Tongs
- Meat thermometer
Method
1
Roughly chop the fish fillets, trim and thinly slice the green beans, and finely shred the lime leaves.
Approx. 7 minutes
2
Blitz the fish, curry paste, egg, fish sauce and palm sugar in a food processor to a smooth, slightly sticky paste.
Approx. 4 minutes
3
Transfer to a bowl and fold in the sliced green beans and shredded lime leaves.
Approx. 3 minutes
4
Shape the mixture into 12 small patties, about 1.5cm thick.
Approx. 8 minutes
5
Heat the vegetable oil in a large frying pan over medium heat and shallow-fry the patties in batches for 3 minutes per side, until golden and cooked through, reaching 63°C on a meat thermometer.
Approx. 8 minutes
6
Lift out with tongs, drain on kitchen paper and serve warm.
Approx. 3 minutes
