One of my favorite Thai snacks is Tod Mun Pla or Thai Fishcakes. These patties are bursting with flavor- lemongrass, galangal, basil, chili and lime- and studded with chopped green beans for texture. Great hot or cold, they are a savory snack that pairs well with rice or selection of pickled vegetables.
tod mun pla
1lb prepared fish paste
1 tablespoon tom yum or Thai red curry paste
2 teaspoons fish sauce
1 teaspoon sugar
1/2 cup chopped green beans
2 tablespoons finely sliced green onions
2 tablespoons finely sliced basil leaves
zest of 1 small lime
1 egg
Canola Oil for frying
Water to moisten hands
- Place all ingredients in a bowl and combine until the mixture is uniform.
- Refrigerate mixture for 1 hour.
- Using a 1 1/2" scoop, measure balls of the fish mixture. Moisten hands with water and flatten balls to form patties about 1/4" thick.
- Heat oil over medium high flame to 375°F.
- Carefully drop patties into hot oil and fry for 3-5 minutes until golden brown. Be sure to turn the patties several times during the cooking process.
