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Thai Fish Cakes (Tod Man Pla)
| Ingredients |
400 grams raw white fleshed fish eg Nile Perch or Hake
1 egg (59 grams)
2 finely chopped coriander roots
1 tabsp finely chopped fresh coriander (cilantro)
¼ cup finely chopped spring onion (25 grams)
2 teaspoons lime or lemon rind
1 teaspoon lime or lemon juice (5 ml)
1 tabsp red curry paste (25 grams)
1 tabsp fish sauce (20 ml)
1 tabsp rice flour (12 grams)
2 teasp unsaturated oil (10 ml) |
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| Method |
Cut raw fish into bite size cubes.
Process fish, egg, coriander roots and leaves, spring onion, lime rind and juice, red curry paste, fish sauce, and rice flour until a smooth paste is achieved.
Make into 12 small patties (about 5 cm by 2.5 cm) using your hands that have been moistened with cold water.
Refrigerate for 30 minutes or more.
Shallow fry in oil in a non- stick fry pan.
Serve with Sweet Chilli Cucumber Dipping Sauce. |
| Serves : 12
Quantity per Serve : pattie |
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| Nutrients per Serve : KJ 257, Calories 61, Carbohydrates(grams) 2, Fat(grams) 2.4, Protein(grams) 7.9, Sodium (milligrams) 216
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