The very best Thai fish cakes

Eating Thai food is a fantastic experience. Each flavour should be able to be tasted separately. Leaving the mouth feeling clean and ready for more.

Thai cooking is about balance and harmony and no particular flavour should dominate. The five flavours of Thai are:

• • Sweetness (sugars & certain fruits)
  • Sourness (lime juice, vinegar, tamarind & green mango)
  • Saltiness (sea salt, shrimp paste & fish sauce)
  • Heat (chillies & peppercorns)
  • Herbal/bitter (such as garlic, shallots, galangal, lemongrass, coriander, basil)

These Thai fish cakes are incredibly simple and yet hold so much flavour. I thought they would be lovely to share with you here to cook and enjoy with the people that you love.

You can’t, and won’t, stop at one. Make many and share with friends and family.

Nellie

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Tod Mun Pla (Thai Fish cakes)

Makes approx. 18 small fish cakes

Tod Mun Pla (Thai Fish cakes)

To avoid the fish cakes becoming rubbery in texture, cook them on a low tomoderate heat and try not to brown them too much.

This can be vegetarian and vegan friendly by following the substitutions listed in the ingredients summary.

I hope you love these as much as we do.

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Course: Appetizer

Cuisine: Thai, Asian

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Servings: 16 makes

Calories: 30kcal

Author: Nellie Kerrison | Relish Mama

Equipment

• Food processor
• Frying pan

Ingredients

Thai fish cakes (Tod Mun Pla)

• 400 g skinless firm white fish fillet substitute for tofu for a vegetarian option
• 1-2 tablespoons Red curry paste
• 1 tablespoon of brown sugar
• 2 tablespoons of fish sauce substitute for a vegetarian friendly fish sauce for a vegetarian option – such as cocomino ‘fysh’ sauce
• 2 kaffir lime leaves spines removed and finely shredded
• 8 green beans cut in to very thin slices
• Oil for frying

Dipping sauce

• 3 coriander roots , plus additional leaves, to serve
• 4 cloves 4 cloves garlic
• 1 teaspoon salt
• 1 cup white sugar
• 1/2 cup rice vinegar
• 1 tablespoon fish sauce

Instructions

• Use a food processor or similar to blitz / mince together the fish along with the curry paste, sugar & fish sauce. Blitz until combined and sticky.
• Stir in the kaffir lime leaf shreds & the sliced beans, making sure they are evenly distributed through the mixture.
• Take a dessertspoon full at a time & form in to flat-ish cakes.
• Heat the oil in a large frying pan & fry on a low – moderate heat until golden brown on each side.
• Serve warm or at room temperature with your dipping sauce.

Dipping sauce

• Pound the chillies, garlic & coriander roots with the salt in a mortar and pestle. Bring to a gentle boil and then simmer for 4 minutes. Stir in the fish sauce and remove from the heat.
• Transfer to a saucepan and add the sugar, water and vinegar. Bring to a gentle boil and then simmer for 4 minutes.
• Stir in the fish sauce and remove from the heat.
• Transfer to a serving dish & top with additional coriander leaves

Nutrition

Calories: 30kcal | Carbohydrates: 1g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 190mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

Dipping sauce

4 cloves garlic
3 coriander roots
1 teaspoon salt
1 cup white sugar
½ cup water
½ cup rice vinegar
1 tablespoon fish sauce
Fresh coriander leaves, to serve

Pound the chillies, garlic & coriander roots with the salt in a mortar and pestle.

Transfer to a saucepan and add the sugar, water and vinegar.

Bring to a gentle boil and then simmer for 4 minutes. Stir in the fish sauce and remove from the heat.

Transfer into a serving bowl/s with fresh coriander leaves on top.