Thai Fish Cakes (Tod Mun Pla)

Name: Thai Fish Cakes (Tod Mun Pla)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500g white fish fillet, roughly chopped; 2 tbsp red curry paste; 2 kaffir lime leaves, very thinly sliced; 50g snake beans, thinly sliced; 1 tbsp fish sauce; 1 tsp palm sugar; vegetable oil for frying; sweet chilli sauce to serve

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.

Total time

30 min

Prep

15 min

Cook

15 min

Difficulty

easy

Cuisine

Thai

gluten-free

Ingredients

500gwhite fish fillet, roughly chopped

2 tbspred curry paste

2kaffir lime leaves, very thinly sliced

50gsnake beans, thinly sliced

1 tbspfish sauce

1 tsppalm sugar

vegetable oilfor frying

sweet chilli sauceto serve

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.

Calories

127

Protein

24.2g

Fat

1.6g

Carbs

2.6g

Fiber

0.3g

Sodium

513mg

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