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Thai Fish Cakes (Tod Mun Pla) served on a plate with lime slices

Savory Delight: Thai Fish Cakes (Tod Mun Pla)

Susie Thompson
Discover the irresistible flavors of Thai Fish Cakes (Tod Mun Pla)! These savory delights, bursting with aromatic herbs and spices, are a staple in Thai street food culture. Made with fresh fish, red curry paste, and a medley of vegetables, these fish cakes are crispy and tender. They are paired with a tangy cucumber relish, making the perfect appetizer or snack. Dive into this recipe to experience a taste of Thailand in your kitchen!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Thai
Servings 4 servings
Calories 250 kcal

Ingredients
  

  • 1 lb white fish fillets cod, tilapia, or any mild white fish, finely chopped
  • 2 tablespoons red curry paste
  • 1 egg
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • ¼ cup green beans finely chopped
  • ¼ cup kaffir lime leaves finely chopped
  • ¼ cup cilantro chopped
  • 2 tablespoons rice flour
  • Oil for frying

Instructions
 

  • Prepare the Fish Mixture:
    Combine the finely chopped fish fillets in a large mixing bowl with the red curry paste, egg, fish sauce, and sugar. Mix thoroughly until the ingredients are well incorporated. Mix the flavors well into the fish mixture to spread them evenly.
  • Add the Vegetables and Herbs:
    Add the chopped green beans, kaffir lime leaves, and cilantro to the fish mixture. These ingredients add texture and a burst of freshness to the fish cakes. Mix well, ensuring the vegetables and herbs are evenly dispersed. Finally, add the rice flour to help bind the mixture together.
  • Shape the Fish Cakes:
    Using your hands, shape the fish mixture into small patties about 2 inches in diameter. Gently press to form compact cakes. This step is crucial for even cooking and achieving a crispy exterior.
  • Fry the Fish Cakes:
    Heat oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the fish cakes in the skillet. Fry them on each side for 3-4 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
  • Prepare the Cucumber Relish:
    While the fish cakes are frying, prepare a simple cucumber relish. Combine diced cucumbers, red onions, and a splash of vinegar in a small bowl. This relish adds a refreshing contrast to the rich flavors of the fish cakes.

Nutrition

Serving: 2fish cakesCalories: 250kcalCarbohydrates: 10gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 450mgFiber: 2gSugar: 4g
Keyword Thai Fish Cake
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