Tod Mun Pla Recipe

Tod Mun Pla are Thailand's springy, golden fish cakes. Minced fish, red curry paste and long beans fry into fragrant patties, served with sweet chilli sauce.

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Servings

4 servings

Calories

360

Ingredients

• 500 g firm white fish fillets, cubed
• 2 tablespoons red curry paste
• 1 egg
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 100 g long beans, finely sliced
• 4 makrut lime leaves, finely shredded
• 1 litre vegetable oil, for frying
• Sweet chilli sauce, to serve
• Cucumber relish, to serve

Instructions

1. Blend the fish with the curry paste, egg, fish sauce and sugar into a smooth, sticky paste.
2. Fold in the long beans and lime leaves.
3. Wet your hands and shape the mixture into small flat patties.
4. Heat the oil to 175°C in a deep pan.
5. Fry the cakes in batches for 3 to 4 minutes until deep golden and cooked through.
6. Drain on a wire rack and serve hot with sweet chilli sauce and cucumber relish.

Pro tips

• Blend the fish until truly sticky; this gives the cakes their springy bounce.
• Wet hands stop the mixture sticking while you shape the patties.
• Keep the oil hot between batches so the cakes stay crisp, not greasy.

Frequently asked questions