Thai Fish Cakes
Tod mun pla — bouncy pounded fish cakes with red curry paste and green beans, deep-fried until golden.
- prep 20 min
- cook 15 min
- total 35 min
- serves 4
- intermediate
- Thailand
Ingredients
- 500 g white fish fillets
- 2 tbsp red curry paste
- 60 g green beans
- 4 kaffir lime leaves
- 2 tbsp fish sauce
- 1 egg
- 1 tsp sugar
- 400 ml vegetable oil
- 1 cucumber
- 3 tbsp rice vinegar
- 30 g peanuts
Steps
- Blend fish fillets in a food processor until a smooth bouncy paste forms, mix in red curry paste, egg, fish sauce, sugar, and very finely shredded kaffir lime leaves.
- Slice green beans into paper-thin rounds, fold into the fish mixture by hand — they should be visible as green dots throughout.
- Shape into flat patties about 7cm wide and 1cm thick; deep-fry at 180°C in batches for 3-4 minutes per side until deep golden and cooked through.
- Make cucumber relish: dice cucumber, mix with rice vinegar, sugar, crushed peanuts, and sliced chili; serve alongside the hot fish cakes.
≈ 310 kcal · 28 g protein · 12 g carbs · 17 g fat — per serving, estimate