Thai Fish Cakes (Tod Mun Pla)
PrintThai Fish Cakes (Tod Mun Pla)
Tod Mun Pla are savory Thai fish cakes made from ground fish, red curry paste, and fresh herbs. They’re often served with a sweet and tangy cucumber dipping sauce.
- Total Time: 30 min
- Yield: 4 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 1 lb white fish fillets, minced
- 2 tbsp red curry paste
- 1 egg
- 1/2 cup green beans, finely chopped
- 2 kaffir lime leaves, finely chopped
- 1 tbsp fish sauce
- Vegetable oil for frying
Dipping Sauce:
- 1/2 cup cucumber, finely chopped
- 2 tbsp vinegar
- 2 tbsp sugar
- 1 tbsp water
- 1/2 tsp salt
- 1 red chili, finely chopped
Instructions
- In a bowl, combine minced fish, red curry paste, egg, green beans, kaffir lime leaves, and fish sauce. Mix well.
- Form the mixture into small patties.
- Heat vegetable oil in a pan over medium heat. Fry the fish cakes until golden brown on both sides.
- For the dipping sauce, mix cucumber, vinegar, sugar, water, salt, and red chili in a bowl.
- Serve the fish cakes hot with the cucumber dipping sauce. Enjoy!
