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

Cook Time: 5

Servings: makes

Calories: 30kcal

Author: Nellie Kerrison | Relish Mama

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

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.

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