Thai Fish Cakes (Tod Mun Pla)
Spicy minced fish cakes with red curry paste, served with chili-cucumber dipping sauce.
9 ingredients
7 steps
Ingredients
- 1400g white fish fillets, minced
- 22 tbsp red curry paste
- 31 egg
- 42 tbsp fish sauce
- 51 tsp sugar
- 63 kaffir lime leaves, finely shredded
- 750g green beans, finely sliced
- 8Oil for frying
- 9Dipping sauce: 4 tbsp sweet chili sauce, 2 tbsp cucumber finely diced, 1 tbsp crushed peanuts, 1 tbsp rice vinegar
Instructions
- 1Blend fish in a food processor to a fine paste.
- 2Mix in red curry paste, egg, fish sauce, and sugar until well combined and sticky.
- 3Fold in kaffir lime leaves and green beans.
- 4Shape into small round patties about 1cm thick and 5cm wide.
- 5Heat oil in a pan and fry cakes for 2–3 minutes each side until golden brown and cooked through.
- 6Mix dipping sauce ingredients together.
- 7Serve hot fish cakes with the dipping sauce.