Thai Fish Cakes in the Thermomix

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.

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.

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.

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.

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.

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.

Let’s Connect!

I share loads of great recipes on the page. Our community group page is a fabulous place to ask questions and share images of recipes you have made! It helps inspire others to cook new and interesting dishes.

If you want more Thermomix recipe ideas, please follow the ThermoKitchen FB Page.

For more Thermomix recipe inspiration LETS CONNECT on;

FACEBOOK
TWITTER INSTAGRAM  PINTEREST YOUTUBE

Thermomix Thai Fish Cakes

Julie Carlyle

These are quicker than ordering take away and the recipe makes so much more!

5 from 1 vote

Print Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Entree, Snack

Cuisine Thai

Servings 30 fish cakes

Calories 36 kcal

Equipment

• 1 Thermomix OR
• 1 Food Processor

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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 ½cm 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!