Thai Fish Cakes
Crispy, fragrant, and dangerously addictive. These Thai fish cakes are the starter that everyone fights over. Bouncy, spicy, and perfect dipped in sweet chili sauce.
Appetizers · Prep 20 min · Cook 10 min · Serves 4 · Medium · By Tina · Published
Ingredients
- 500 g white fish fillets, cod or haddock
- 2 tbsp red curry paste
- 100 g green beans, finely sliced
- 4 pieces kaffir lime leaves, shredded
- 1 tbsp fish sauce
- 1 large egg
- 100 ml sweet chili sauce, for dipping
Street Food Star
If you've ever had tod man pla at a Thai restaurant, you know that incredible bouncy texture. The secret? You pulse the fish in a food processor rather than chop it — this creates that signature springy bite.
How to Make It
Pulse the fish in a food processor until it forms a paste. Mix with red curry paste, shredded lime leaves, fish sauce, and the egg. Fold in the finely sliced green beans.
Shape into small patties with wet hands. Shallow fry in oil over medium heat for 3-4 minutes per side until golden and cooked through.
Serve hot with sweet chili sauce and a wedge of lime.
Tina's Tips
- Don't over-process — you want a paste but with a little texture
- Wet your hands when shaping to prevent sticking
- These freeze brilliantly — lay flat on a tray, freeze, then bag them
- Add chopped peanuts to the sweet chili sauce for extra crunch
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