🐟 Thai fish cakes (tod mun pla)
Tod mun pla are springy Thai fish cakes made from minced white fish pounded with red curry paste and egg, then studded with sliced long beans and shredded makrut lime leaves. Deep-fried until puffed and golden, they are bouncy inside with a fragrant, mildly spicy flavour. They are served hot as a starter with a cucumber and chili dipping sauce.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g white fish fillet, skinless
- 2 tbsp red curry paste
- 1 egg
- 100 g long beans, thinly sliced
- 5 makrut lime leaves, finely shredded
- 1 tsp sugar
- Vegetable oil for frying
- Cucumber, shallot, chili and vinegar for the dip
Method
- Blend the fish, curry paste, egg and sugar into a sticky paste.
- Fold in the long beans and lime leaves.
- With oiled hands, shape into small flat patties about 5 cm wide.
- Deep-fry at 175 °C for 2–3 minutes until puffed and golden, then drain.
- Serve with a quick dip of diced cucumber and shallot in sweetened vinegar with chili.
How to make it lighter
- Bake the patties at 200 °C for 15 minutes or use an air fryer instead of deep-frying.
- Drain well on paper to remove surface oil.
- Pair 3–4 fish cakes with a large fresh salad as a light main.
History
Fish cakes are a classic Thai appetizer sold at markets and restaurants throughout Thailand, typically made from firm white fish pounded with curry paste. They are usually served with a sweet chili and cucumber dipping sauce.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →