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Thai Fish Cakes (Tod Man Pla)


Whenever I go out to eat and have Thai food, fish cakes are the one thing I HAVE to have so thought that this weekend I would challenge myself and make some myself! The fish cakes I've had in restaurants tend to be a little rubbery and although I quite like the texture, my fishcakes are still solid but a little more flaky. Although there's still a bit of a fishy flavour, you can really taste the lime/kaffir leaves, there's a little salty kick from the fish sauce followed by a slight sweetness.

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Thai Fish Cakes (Tod Man Pla) 6 Pictures


  • 2 fillets of mild white fish (I used about 350g) very finely chopped or blitzed quickly in a blender
  • 3 kaffir lime leaves finely sliced
  • 1/2 teaspoon very finely chopped lime peel
  • 2 teaspoons red Thai curry paste
  • 1 tablespoon sugar
  • 1 teaspoon fish sauce
  • 1/2 cup finely sliced green beans
  • 1 teaspoon salt
  • 1 egg


Level of difficulty Average
Preparation time 30mins
Cooking time 10mins
Cost Average budget


Step 1

I opted for cod in my fish cakes but any light white fish will work. I started with 2 fillets of cod which were still with skin so grabbed the thin (tail) end and ran my knife up the fish while pulling on the skin so I could get a clean fillet. Once you have skin (and bone) free fish, it needs to be either extremely finely chopped or whizzed in a blender until it has quite a smooth consistency. I haven't got a blender at the moment so chopped as finely as I could then squashed with a fork.

Step 2

Finely chop the green beans and I mean fine - about 1mm or less. Any thicker and you'll end up with raw and crunchy bits in your fish cake.

Step 3

Thai Fish Cakes (Tod Man Pla) - Step 3

Slice up the kaffir lime leaves as thin as you possibly can. If you can't find kaffir leaves, you can use the peel from a lime but only use about half as much as you would need kaffir leaves and make sure that it is sliced very very very finely because it has a much stronger flavour.

Step 4

Thai Fish Cakes (Tod Man Pla) - Step 4

Mix the beans, fish, egg, kaffir leaves, fish sauce, red curry sauce, sugar and salt together so everything is mixed well and refrigerate for about half an hour. It's quite a sticky mix but refrigerating it helps it firm up.

Step 5

Thai Fish Cakes (Tod Man Pla) - Step 5

You don't want to form your patties too soon but can do so while the oil is heating in the pan.

Step 6

Thai Fish Cakes (Tod Man Pla) - Step 6

Heat a couple of tablespoons of oil in a pan on a medium heat then reduce to low once it's hot. Place the fish cakes in the pan and brown on each side. I don't like things too oily so I always blot once it is finished frying.

Step 7

Thai Fish Cakes (Tod Man Pla) - Step 7

My favourite sauce to have with fishcakes is sweet chilli sauce.

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Thai Fish Cakes (Thod Mun Pla) Thai Fish Cakes (Thod Mun Pla)