Thai Fish Cakes in the Thermomix

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Thai Fish Cakes or Tod Mun Pla are so quick & easy in the Thermomix. The recipe tastes just like your local takeaway only the serving size is so much more generous. 

I recently published a poll of the ThermoKitchen group page to determine which cuisine was the favourite amongst readers.  This information has made it easier for me to know which recipes readers would like converted for the Thermomix. Thai food was the clear winner of the poll! So the first recipe I’m sharing is Tod Mun Pla or Thai Fish Cakes.

Dipping Thai Fish Cakes

Dipping Thai Fish Cakes

I’ve shared this recipe before on various websites because it’s a favourite of mine.  I used to make the fish cakes in a food processor but it’s so much easier in the Thermomix. Ever since I bought my Thermomix these have been a regular on our family menu. The powerful chopping action of the Thermomix makes this a simple, quick dish to prepare.

The crazy thing about this recipe is that it tastes exactly like our local Thai restaurants’ Tod mun pla. I’m sure that making these from scratch is actually quicker than ordering, and waiting for them to be delivered.

Thai Fish Cakes

Thai Fish Cakes

Have I sold you on the idea of making your own fish cakes yet??  Well, I have one more selling point. This recipe makes 30! That’s so much more than your local Thai restaurant will give you per serve! If you don’t want 30 fish cakes in one serving you have a few options. Once the raw ingredients have been processed the mixture can stay covered in the fridge for a few days.

Tod Mun Pla with Dipping Sauce

Tod Mun Pla with Dipping Sauce

Alternatively, you can always shape the mixture and freeze the remainder for another day. When you’re craving a Thai fix you just need to drop the frozen fish cakes straight into the hot oil. It is always best to fry the fish cakes right before serving.

THAI FISH CAKES Pin

THAI FISH CAKES Pin

So don’t forget to pin these delicious Thai Fish Cakes for later. Feel free to let me know what other recipes you would like to see converted for the Thermomix.

 

Thai Fish Cake Recipe

How to Serve Thai Fish Cakes

Traditionally fish cakes are served as an entree with a dipping sauce. Alternatively, you can make the fish cakes a little smaller and serve them over a Thai Salad. This will make a complete meal and the salad is very quick to make.

Here is the recipe for my Thai Salad.

Thai Salad on s rustic background with peanuts

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Thai Fish Cakes

Thermomix Thai Fish Cakes

Julie Carlyle
These are quicker than ordering take away and the recipe makes so much more!
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Entree, Snack
Cuisine Thai
Servings 30 fish cakes
Calories 36 kcal

Equipment

Ingredients
 
 

  • 15 green beans or 5 snake beans
  • 12 kaffir lime leaves stem removed
  • 5 gm garlic
  • 400 gm raw white flesh boneless fish eg ling (DON’T COOK FIRST)
  • 2 eggs
  • 195 gm Red Thai Curry Paste Ayam brand
  • 3 Tbs cornflour
  • vegetable oil for frying

Dipping Sauce

  • 60 g lime juice
  • 2 Tbs palm sugar
  • 10 g water
  • 50 g fish sauce
  • 40 g sweet chili sauce
  • 30 g finely diced cucumber
  • 20 g chopped peanuts
  • 2 sprigs fresh coriander

Instructions
 

  • Slice the beans into 1/2cm rounds. Reserve for later.
    15 green beans or 5 snake beans
  • Add the lime leaves to TM bowl. Mill 5 sec/Speed 8.
    12 kaffir lime leaves
  • Remove the leaves from bowl, reserve for later.
  • Add garlic to TM bowl. Chop 3 sec/Speed 9.
    5 gm garlic
  • Add eggs, fish, lime leaves, cornflour and Red Thai Curry Paste to TM Bowl. Process 1 min/Speed 6.
    400 gm raw white flesh boneless fish, 2 eggs, 3 Tbs cornflour, 195 gm Red Thai Curry Paste
  • Scrape down bowl. Process 20 sec/Speed 6.
  • Add the green beans to the fish paste. Mix 1 min/Speed 3 (Reverse Blade).

Cooking

  • Preheat oil to 160 degrees.
    vegetable oil for frying
  • Cook the fish cakes in batches.
  •  Drain on absorbency paper and keep warm whilst preparing the dipping sauce.

Dipping sauce

  • Add lime juice, palm sugar, sweet chili sauce, fish sauce and water to a bowl. Stir to combine.
    60 g lime juice, 2 Tbs palm sugar, 10 g water, 50 g fish sauce, 40 g sweet chili sauce
  • Garnish the sauce with coriander, cucumber, and nuts. 
    30 g finely diced cucumber, 20 g chopped peanuts, 2 sprigs fresh coriander

Notes

*Ensure the oil is at a medium heat. 

Nutrition

Calories: 36kcalCarbohydrates: 3gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 144mgPotassium: 55mgFiber: 1gSugar: 2gVitamin A: 1051IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Keyword Fishcakes,, Thai
Tried this recipe?Let us know how it was!

I hope you have enjoyed this recipe. If you have made this dish I would love for you to come back and comment.

Leaving a comment and a star rating helps others decide if they should try my recipe. Plus if you hit the social media share buttons, your friends may find a delicious new recipe too!

Thank you for stopping by,

Happy Cooking

j

xx

5 thoughts on “Thai Fish Cakes in the Thermomix”

  1. Christine says:

    Can these be frozen?

    1. Julie Carlyle says:

      Hi Christine,
      Yes, these can be easily frozen and heated when required. Thank you fo your message about the error in the instructions. I have fixed it now so the instructions should read correctly.
      Happy cooking
      Julie

  2. Tracy Smith says:

    5 stars
    Absolutely delicious, and so easy to make

  3. Jade says:

    Hi Can you freeze these or reheat them later so that you can make them in advance?

    1. Julie Carlyle says:

      Absolutely Jade

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