Homemade Thai Fish Cakes -Tod Mun Pla
Homemade Thai Fish Cakes -Tod Mun Pla

Homemade Thai Fish Cakes -Tod Mun Pla

Whenever we travel internationally I like to attend various cooking schools so I can get a feel for the ingredients and flavours of that country. Thai Fish Cakes is a very popular restaurant dish in Australia so on my last trip to Thailand I was looking forward to perfecting the recipe.

Dipping Thai Fish Cakes

Dipping Thai Fish Cakes

Tod Mun Pla, as it’s know in Thailand is actually quite and easy recipe.  It can be made quickly in either a Thermomix or powerful food processor. Once the raw ingredients have been processed the mixture can stay covered in the fridge until needed. It is always best to fry the fish cakes right before serving.

Thai Fish Cakes

Thai Fish Cakes

This recipe makes about 30 fish cakes but you can halve or double the recipe if you are serving more, or less people. I made a large mixture and made the the Thai Fish Cakes up fresh on two consecutive nights. It was well received on both occasions.

The dish is usually accompanied by a light, sweet, dipping sauce and served with a small salad of grated carrot and wombok.

Thai Fish Cake Recipe

Thai Fish Cake Recipe

During the cooking class we also learned how to make a Thai Sweet & Sour Fish recipe. My kids absolutely LOVE that recipe too! All the recipes we learned were really simple, and they have since become family favourites.

Homemade Thai Fish Cakes -Tod Mun Pla

Homemade Thai Fish Cakes -Tod Mun Pla


    Thai Fish Cakes
  • 400gm raw white felsh, boneless fish (ling, flathead etc) DON'T COOK FIRST
  • 1 clove garlic
  • 195gm Red Thai Curry Paste (Ayam)
  • 2 eggs
  • 3 Tbs cornflour (corn starch)
  • 12 kaffir lime leaves (with the middle stem removed)
  • 15 green beans (top & tailed)
  • vegetable oil for frying
  • Dipping Sauce
  • 3 tablespoons lime juice
  • 2 tablespoons sugar
  • ½ cup water
  • 2 ½ tablespoons fish sauce
  • 1 Tbs finely diced cucumber
  • 1 Tbs chopped peanuts


  1. Slice the green beans into 1/2cm rounds.
  2. Thermomix Instructions
  3. Add the lime leaves to the TM bowl Process 5sec/ speed 8. Remove from the bowl and reserve for later.
  4. Add the garlic to the TM bowl Mince 3sec/speed 9
  5. Add the fish, egg, processed lime leaves, egg, cornflour and Red Thai Curry Paste to the garlic already in the TM Bowl.
  6. Process 1 minute /speed 6 to form a paste.
  7. Scrape down the sides and repeat the above step if the mixture has not yet formed a paste.
  8. Add the green beans to the fish paste. Mix to combine (REVERSE BLADE) 1minute/ speed 3.
  9. Remove the mixture from the TM into a bowl.
  10. Food Processor Instructions
  11. Slice the lime leaves finely.
  12. Add the garlic to the blender and process until finely chopped.
  13. Add the fish, egg, sliced lime leaves, egg, cornflour and Red Thai Curry Paste to the garlic already in the blender.
  14. Process
  15. Process to form a paste.
  16. Scrape down the sides and repeat the above step if the mixture has not yet formed a paste.
  17. Remove the mixture from the food processor into a bowl.
  18. Stir through the green beans.
  19. To Cook
  20. Heat oil in a wok, large heavy based frying pan or a deep fryer, 160 degrees or a medium burner heat. The oil needs be at a medium heat to allow the fish cakes to fully cook through.
  21. Deep fry the fish cakes in batches until golden. They will take between 3-5 minutes but check the first one before serving.
  22. Drain the fish cakes on absorbency paper before serving.
  23. Dipping Sauce
  24. Prepare the dipping sauce by mixing the lime juice, sugar, water and fish sauce together.
  25. Add the sauce to a serving bowl.
  26. Just before serving top the dipping sauce with crushed peanuts and diced cucumber.

Take a look at my story on the Thai Cooking class if your planning a holiday to Thailand. Just preparing these dishes again makes me want to jump on a plane and ride my little scooter to a street cart vendor. I think it may be time to start looking for flights again.

So readers, is your tummy wanting to take you on a journey? Where would you like to holiday simply to indulge in the flavours of the country?

Thai Fish Cakes Pin

Thai Fish Cakes Pin

Don’t forget to Pin the recipe for the next time you crave Thai Fish Cakes.

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  1. These look delish!

  2. I love Thai kitchen. Haven’t had fish cakes in a while…need to visit Asia store this weekend to get some seasonings.

  3. Its look sooo delicious. Perfect dish!
    thanks for sharing recipes with us here. Looking more from you dear

  4. Great idea to attend cooking schools when you travel. That’s a good way to relive your travels back home, making those recipes. Anyway, this looks wonderful — so nicely done. Thanks!

  5. I’m craving Thai now! This might be tonight’s dinner. I love how fish cakes require minimal effort 🙂

  6. I know that my family would love these Julie. Great idea to take a cooking class when you travel..

  7. Hi Julie,
    Tried to make this but the texture of the fishcake is powdery, and the skin is not like the thai fishcake. (Taste like deep fried mashed fish cake)
    Help please.

    • Hi Audrey,
      I’m disappointed you had a problem with the recipe. I have made the recipe a few times with different types of fish.Did you use raw fish in the TM or cooked fish?

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