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Springy Thai fishcakes flavoured with red curry paste, lime leaves and green beans, fried until golden and served with sweet chilli dipping sauce.
Thai fishcakes
- 500 g skinless white fish fillets, such as cod or pollock
- 2 tbsp red curry paste
- 1 egg
- 1 tbsp fish sauce
- 1 tsp sugar
- 4 kaffir lime leaves, very finely shredded
- 60 g green beans, thinly sliced
- oil, for shallow frying
- Thai sweet chilli sauce, to serve
- Cut the fish into chunks and blitz in a food processor with the curry paste, egg, fish sauce and sugar to a thick, sticky paste.
- Stir in the lime leaves and green beans by hand.
- With wet hands, shape into about 16 small, flat patties.
- Heat 1 cm of oil in a frying pan over medium-high heat.
- Fry the fishcakes in batches for 2 to 3 minutes per side until golden and puffed.
- Drain on kitchen paper and serve hot with sweet chilli sauce.
What is tod mun pla?
Tod mun pla are Thai fishcakes made from a paste of white fish, red curry paste and sliced lime leaves and green beans. Unlike British fishcakes they contain no potato, so the texture is bouncy and springy rather than soft.
They are sold as a snack at markets across Thailand and are a common starter in Thai restaurants in the UK, served with a sweet cucumber relish.
Ingredient notes and UK swaps
- Fish: firm white fish such as cod, haddock, pollock or basa. Pat it dry so the paste is not wet.
- Red curry paste: gives the flavour and the colour. A Thai brand gives a stronger result than a mild supermarket jar.
- Green beans and lime leaves: sliced very thin and folded through at the end for crunch and a bright citrus smell.
- Egg: a little egg binds the paste. Too much makes it loose and hard to shape.
Cucumber relish to serve
Mix 3 tbsp rice vinegar, 2 tbsp sugar and a pinch of salt until the sugar dissolves. Stir in a small diced cucumber, a little sliced shallot, a sliced red chilli and a few crushed peanuts. The sharp, sweet relish cuts through the fried fishcakes. Sweet chilli sauce is a quick alternative.
Tips for the best thai fishcakes
- Blitz the fish long enough to become sticky, since this is what gives the springy texture.
- Wet hands stop the paste sticking while you shape the patties.
Getting the right springy texture
Blitz the fish mixture long enough that it becomes noticeably sticky and slightly pale, this is what gives Thai fishcakes their characteristic bouncy texture, under-processing leaves them softer and less distinctive.
Fish choice
Any firm white fish works well here, cod, pollock or haddock are all reasonable choices, avoid oilier fish like salmon, which changes the texture and flavour of the finished fishcake considerably.
Frequently asked questions
Can I bake Thai fishcakes?
Yes, bake on an oiled tray at 200C for about 15 minutes, turning once, though they will be less crisp.
Can I make them ahead?
Shape them up to a day ahead and keep covered in the fridge, then fry just before serving.
Can I freeze Thai fishcakes?
Yes. Freeze them shaped but uncooked on a lined tray, then bag them. Fry from frozen over a slightly lower heat so they cook through.
Shop this
- Thai sweet chilli sauce. The classic dipping sauce for fishcakes and spring rolls.
