World Flavors Cookbook

Tod Mun Pla (Thai Fish Cakes)

Spicy, springy fish cakes flavored with red curry paste and kaffir lime leaves, served with a sweet and tangy cucumber dipping sauce.

Cuisine: Thailand

Ingredients

• 500g white fish fillet (minced into a paste)
• 2 tbsp red curry paste
• 1 egg
• 1/2 cup long beans, finely sliced
• 5 kaffir lime leaves, finely shredded
• 1 tbsp fish sauce
• 1 tsp sugar
• Oil for deep frying

Instructions

1. Process the fish in a food processor until it becomes a sticky paste.
2. Mix in curry paste, egg, fish sauce, and sugar until well combined.
3. Stir in the long beans and shredded lime leaves.
4. Shape into small, flat rounds.
5. Deep fry in hot oil for 2-3 minutes per side until golden brown.
6. Serve with cucumber relish (cucumber, shallots, vinegar, sugar, peanuts).