Fish Cakes, Thai (Tod Mun Pla)
Thai Fish Cakes, or Tod Mun Pla (ทอดมันปลา), are a beloved, spicy, and chewy Thai street food and appetizer. These deep-fried patties are distinguished by their unique "bouncy" or springy texture and aromatic flavour profile, a result of vigorous mixing of the fish paste with traditional Thai herbs and spices.
Yield: 12 fish cakes
Materials
- 300 gr basic frozen cooked and peeled prawns defrosted
- 300 gr basic Pollock fillets cut into pieces
- 1 tbs cornflour
- 1 lime zest and juice
- 1 red chilli finely chopped
- 28 gr fresh coriander finely chopped
- 1 tsp light soy sauce
- 1 tsp sesame oil
Instructions
- Preheat the oven to 180°C, fan 160°C, gas 4.
- In a food processor, whizz the prawns, Pollock, corn flour, lime zest, coriander, chilli, soy sauce and sesame oil, until fully combined
- Roll into 12 balls and then flatten slightly into patties
- Heat the olive oil in a large frying pan and fry the fish cakes for 2-3 minutes on each side. You may need to do this in batches
- Transfer to a backing tray and cook in the oven for another 15-20 minutes
Notes
