Thai Fish Cakes (Tod Mun Pla) Recipe

Thai fish cakes are made by blending white fish with red curry paste, kaffir lime leaves, green beans, and fish sauce into a smooth, bouncy mixture that's shaped into patties and shallow-fried until golden. They have a distinctive springy texture that comes from working the fish paste until the proteins bind — a few extra minutes of mixing makes a noticeable difference. Served with a sweet chili dipping sauce and a quick cucumber relish, they're one of the most popular starters in Thai cooking. The fish is the foundation. Firm white fish like cod, tilapia, or snapper works best — it has enough protein to bind the paste without the strong flavor of oily fish like mackerel. Process it in a food processor until smooth, then add the curry paste, fish sauce, egg, and sugar and blend again. The mixture should be smooth and slightly sticky. Fold in sliced green beans and torn kaffir lime leaves by hand — these give the cakes their characteristic color and herbal flavor. The bouncy texture is achieved by slapping the fish paste against the bowl of the food processor or a hard surface 10 to 15 times. This develops the proteins in the same way that kneading develops gluten, creating a tighter, more elastic structure. The patties hold together better during frying and have a more satisfying bite. Fry in about 1cm of neutral oil over medium-high heat. The cakes take about 2 to 3 minutes per side, depending on thickness. They should be deep golden with a slight crust. Drain briefly on paper and serve immediately with sweet chili sauce and a cucumber relish made from thin-sliced cucumber, red shallot, vinegar, sugar, and crushed roasted peanuts.