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Main course · Thai

Tod Mun Pla (Thai Fish Cakes with Cucumber Relish)

25 min Serves 4 ~163 kcal/serving ~£7.20 (£1.80/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 400 g cod loins
  • 2 tbsp thai red curry paste
  • 1 eggs
  • 60 g fine green beans, trimmed
  • 3 kaffir lime leaves
  • 1 tbsp fish sauce
  • 1 cucumber
  • 3 tbsp sweet chilli sauce

Nutrition (per serving)

Calories
163 kcal
Protein
21.1 g
Carbohydrate
12.3 g
of which sugars
9.8 g
Fat
2.8 g
of which saturates
0.7 g
Fibre
1.2 g
Salt
1.82 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Finely chop the cod and shred the kaffir lime leaves.

  2. 2

    Mix the cod with the curry paste, egg, green beans, shredded lime leaves and fish sauce until well combined and slightly sticky.

  3. 3

    Shape into small flat patties.

  4. 4

    Fry in a little oil for 3 to 4 minutes each side until golden and cooked through.

  5. 5

    Finely dice the cucumber and mix with the sweet chilli sauce for the relish.

  6. 6

    Serve the fish cakes with the cucumber relish.

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