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Thai Fish Cakes (Tod Mun Pla)
Bouncy red curry-spiced fish cakes studded with kaffir lime and snake bean. Pulsing the fish in a food processor until it forms a coarse, sticky paste is what develops the springy, bouncy texture these fish cakes are known for, rather than a soft, loose patty.
Ingredients
Instructions
Pulse fish in a food processor until a coarse paste forms.
Add curry paste, fish sauce and sugar. Pulse briefly.
Mix in kaffir lime and snake beans by hand.
Shape into flat rounds.
Shallow-fry in oil 2–3 minutes per side until golden and bouncy.
Serve with sweet chilli dipping sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
