LardButty homemade – spicy Thai fishcakes

Winter is coming…
If it seems like the glorious hot summer weather came to an abrupt end today, you can probably blame me. I’ve been over at The London Diaries, talking about where to hang out in Little Portugal, Lambeth, to make the most of the mighty fine sunshine we *were* experiencing. Yep, I jinxed it. I’ve provoked the wind and rain to come out to play.

Still, over here in LardButty land, it’s been brought to my attention that Rick Stein’s tod mun pla (Thai fishcakes) recipe – that I referenced in this blog-post back in 2009 – has disappeared from the BBC Food recipe archives.

So what better way to embrace the changing of the seasons than by putting on the oven and making a humongous pile of winter-warming spicy Thai fishcakes?


…Time for Tod Mun Pla

todmun_3

I’ve done my usual trick and doubled the quantities of ingredients, to make it worth your while putting on the oven and dirtying the food processor, etc. It’s just as easy to make a large batch and then have a ready supply in the freezer.

INGREDIENTS – serves 8+
Makes about 30 fishcakes (more if you make them small)

~ 2 lbs / 900g coley fillets skinned and cut into chunks (or ling)
~ 2 tbsp fish sauce
~ 2 tbsp red paste (Thai)
~ 2 kaffir leaves (or a strip of lime zest, shredded very finely)
~ 2 tbsp chopped fresh coriander – leaves and stalks
~ 2 eggs
~ 2 tsp muscovado sugar
~ 1 tsp salt
~ 3oz / 80g green beans* sliced thinly into rounds
~ Sunflower oil

*Don’t omit the green beans – they add a good crunchy texture that contrasts well with the squidgy fish.


METHOD

1. Put the fish in a food processor with the fish sauce, curry paste, kaffir lime leaf or lime zest, chopped coriander, egg, sugar and salt. Process until smooth, then stir in the sliced green beans

2. Take a dessert spoonful of the mix and roll into a ball then flatten into a 6cm /2½in disc (the size of the fishcake patties is your choice)
 
3. Heat the oil in a large frying pan and fry the fish cakes in batches for 1 minute on each side, until golden brown. Lift out and drain on kitchen paper, then serve with sweet and sour cucumber sauce or chilli dip and salad.


Download Tod Mun Pla recipe here


RELATED LINKS


LardButty homemade:
~ Onion bhajis recipe
~ Squid curry recipe
~ Boterkoek and fruit buckle recipes


		
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10 Responses

  1. Curse you for jinxing the sunny warm weather!!!!! But these fishcakes look mighty tasty….

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