Thai · Lunch, Dinner

Tod mun pla (Thai fish cakes) with rice

Bouncy Thai fish cakes with red curry paste and green beans, served with rice.

Calories

522 kcal

Protein

39 g

Carbs

57 g

Fat

15 g

Prep

15 min

Cook

15 min

Per serving, for one person.

• Pescatarian
• Gluten free
• Dairy free

Contains: egg, shellfish, fish.

Ingredients

• 160 g White fish fillets
• 1 tbsp Thai curry paste
• 50 g Green beans
• 2 leafs Lime leaves
• ½ egg Eggs
• ¾ tbsp Sunflower oil
• 55 g Jasmine rice
• ¼ cucumber Cucumber
• 1¼ tsp Sugar
• ½ tbsp Vinegar

Method

1. Cook the rice in a covered pan with water for 20 minutes.
2. Blitz the fish with curry paste, lime leaves and egg until sticky, then fold through green beans.
3. Shape into small patties and pan-fry in the oil for 3 minutes per side until golden and cooked through.
4. Stir sugar and vinegar into a splash of water to make a quick dipping sauce, and toss through sliced cucumber.
5. Serve the fish cakes with the rice and cucumber relish.

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