Image: Mai Siam

Thai Fish Cakes

Tod Man Plaa

These Thai fish cakes are simple to make and full of exotic flavours. Serve with Mai Siam Sriracha Chilli Sauce and lime wedges as a starter. Have a bowl of water handy when forming fish cakes as this stops mixture from sticking to your fingers.


  • 284g fish cod fillet -cut into chunks
  • 1 egg
  • 1 heaped tsp Mai Siam red curry paste
  • 2 Kaffir lime leaves (halved and fine shredded)
  • 1 Tbsp fish sauce
  • 1 Tbsp cornflour
  • 1 heaped Tbsp chopped coriander
  • Oil for shallow frying


  • Place the fish, eggs and curry paste into a food processor and use the pulse button to combine all the ingredients.
  • Place into a bowl and mix in shredded Kaffir lime leaves, fish sauce, chopped coriander and cornflour.
  • Dip your fingers into cold water and form fish mixture(a tablespoon at a time) into rounds the size of golf balls. Flatten to form round patties. Remember to wet fingers before forming each fish cake.
  • Heat oil in a flat pan and place fish cakes into the pan, turning over after about 3 minutes.
  • Serve on mixed leaves as a starter together with sweet chilli dipping sauce and lime wedges.

Makes approx 10-12 fish cakes