Cooking Lucid
Thai Fish Cakes (Tod Mun Pla)
Crispy pan-fried fish cakes with red curry paste, kaffir lime, and green beans. Served with sweet chili cucumber relish.
Prep 20 min
Cook 15 min
Total 35 min
Serves 4
Ingredients
Step 1 — Fish cake mixture
- 1 lb white fish fillet (minced or food-processed)
- 2 tbsp red curry paste
- 1 egg
- 1 tbsp fish sauce
- 1 tsp sugar
- ½ cup green beans (finely minced)
- 4 kaffir lime leaves (finely sliced)
Step 2 — Fry and serve
- Vegetable oil (for frying)
- Cucumber relish (ajad)
- Sweet chili sauce
- Lettuce leaves
Instructions
- 1
Mix
Combine fish, curry paste, egg, fish sauce, sugar, green beans, and lime leaves. Mix until sticky and well combined.
- 2
Shape and fry
Form into small patties. Pan-fry in oil over medium heat 3–4 minutes per side until golden and cooked through.
- 3
Serve
Serve hot with cucumber relish and sweet chili sauce on lettuce leaves.
Nutrition per serving: 260 cal · 28g protein · 8g carbs · 14g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
