Thai fish cakes, or Tod man pla

These Thai fish cakes, or Tod Man Pla, are a classic of traditional Thai cuisine. Made from red curry paste, fish, and finely sliced snake beans, they are crispy on the outside and soft inside, full of vibrant flavour. Served with a sweet and sour cucumber relish, they make the perfect appetiser or snack to start your Thai meal.

For 8 pieces (Serves 2 as a starter)

150 g fish fillet (snapper or barracuda type), chopped

Red curry paste for 2 people

1 tablespoon corn flour

1 egg

½ teaspoon sugar

½ teaspoon salt

½ tablespoon fish sauce

25 g snake beans, thinly sliced

2 kaffir lime leaves, very thinly sliced

Once the red curry paste has been pound, add the fish to the mortar and pound until the mixture is homogeneous. Add the flour, egg, sugar, salt and fish sauce and then pound again. Add the beans and kaffir lime leaves and mix well (without pounding).

Form patties between 2 spoons. Then fry at 180°C for 3 minutes or until golden brown. Drain on kitchen paper.

Serve with a sweet and sour cucumber relish.

This recipe is part of our Starters and Snacks Cookbook, a collection of 40 authentic Thai recipes that you can also learn hands-on in our Private Thai Cooking Classes on Koh Samui.