Thai Fish Cakes
Thailand is full of amazing street food. My wife spent six months there during college, and one of her favorite treats was Tod Man Pla or Thai Fish Cakes. They are spicy and savory with the aroma of curry and cilantro. This recipe comes from a cook book called Step by Step Thai Cooking. I usually end up using a little bit more flour then recommended because I also use two tablespoons of the fish sauce instead of just one. You want the patties to be semi-firm when you form them. That's how you know you have enough flour. Dip them in Thai chili sauce for a little extra sweet heat, and you have yourself the perfect appetizer or snack.
Thai Fish Cakes (Tod Man Pla)
1 lb. of white fish fillets (you can also use imitation crab meat or add shrimp)
3 T. corn starch or rice flour
1 T. of fish sauce
1 egg beaten
1/2 cup cilantro leaves, minced
1-2 teaspoons red chillies, minced
3 T. red curry paste
3/4 cup of green beans, finely sliced
2 spring onions (scallions), finely chopped
1/2 cup oil for frying
Thai chili sauce for dipping
PROCESS the fish in a food processor for 30 seconds or until smooth. Add the corn starch, fish sauce, beaten egg, cilantro leaves, chillies, and curry paste. Process for 10 seconds until well combined.
TRANSFER the fish mixture to a large bowl. Add the green beans and spring onions and mix well. Using wet hands, form two rounded tablespoons of the mixture into a flat patty.
HEAT the oil in a cast iron or other heavy frying pan over medium heat. (You can also add extra flour and deep fry if you'd like.) Cook four cakes at a time until they are golden brown on both sides. Drain on paper towels and serve hot with dipping sauce.