Thai Fish Cakes in the Thermomix
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’ Thai Fish Cakes. 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 Tod Mun Pla yet?? Well, I have one more selling point. This recipe makes 30 fish cakes. That’s so much more than your local Thai restaurant will give you per serve! If you don’t want 30 Thai 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.
These are quicker than ordering take away and the recipe makes so much more!
- 15 green beans or 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
- 3 Tbs lime juice
- 2 Tbs palm sugar
- 1/2 cup warm water
- 2 1/2 Tbs fish sauce
- 2 Tbs sweet chili sauce
- 1 Tbs finely diced cucumber
- 1 Tbs chopped peanuts
- 2 sprigs fresh coriander
Slice the beans into 1/2cm rounds. Reserve for later.
Add the lime leaves to TM bowl. Mill 5 sec/Speed 8.
Remove the leaves from bowl, reserve for later.
Add garlic to TM bowl. Chop 3 sec/Speed 9.
Add eggs, fish, lime leaves, cornflour and Red Thai Curry Paste to TM Bowl. Process 1 min/Speed 6.
Scrape down bowl. Process 20 sec/Speed 6.
Remove the mixture from the TM into a bow
Add the green beans to the fish paste. Mix 1 min/Speed 3 (Reverse Blade).
Preheat oil to 160 degrees.
Cook the fish cakes in batches.
Drain on absorbency paper and keep warm whilst preparing the dipping sauce.
Add lime juice, palm sugar, sweet chili sauce, fish sauce and water to a bowl. Stir to combine.
Garnish the sauce with coriander, cucumber, and nuts.
*Ensure the oil is at a medium heat.
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.
If you’re looking for more great Thermomix recipes, please follow the ThermoKitchen FB Page. I share loads of great recipes on the page. Our community group page also shares recipes from other fabulous Thermomix bloggers.