Thai · PANTRYHOP RECIPE
Tod Mun Pla (Thai Fish Cakes)
40 minutes · 4 servings · omnivore
A classic Thai appetizer made without deep-frying, using a skillet for home convenience.
Ingredients
Check you have the quantities below.
- 500 g white fish fillet, minced
- 2 tbsp red curry paste
- 1 egg
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 cup green beans, finely sliced
- 2 lime leaves, very finely sliced
- 2 tbsp cornstarch
- 3 tbsp neutral oil
- 1/2 cup cucumber relish or sweet chili sauce
Let’s make it
- Mix fish, curry paste, egg, fish sauce, sugar, green beans, lime leaves, and cornstarch until sticky.
- Form into 8-10 small patties.
- Pan-fry in oil over medium heat until browned and the fish reaches 63 C/145 F, about 3-4 minutes per side.
- Serve warm with cucumber relish or sweet chili sauce.
Make the patties small and flat so they cook quickly and are easy for children to hold.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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