Thai Fish Patties 


Thai fish patties, also known as Tod Mun Pla, are celebrated for their fresh and aromatic flavours. They are made with a blend of fresh fish, fragrant herbs, and spices such as lemongrass, kaffir lime leaves, red curry paste, and fish sauce. 

When cooked, the exterior becomes crispy and golden brown, while the interior remains tender and moist. This contrast in textures makes each bite incredibly satisfying. The patties are often served with a crunchy vegetable garnish or a tangy dipping sauce, adding even more layers of texture to the dish.

Despite their complex flavours, Thai fish patties are relatively quick and easy to prepare. The ingredients are typically blended in a food processor and then formed into patties, which are quickly pan-fried. This straightforward process makes them an excellent option for a weeknight dinner or a last-minute appetiser.

Thai Fish Patties

A favourite at Thai restaurants, these easy to cook Thai fish cakes, called Tod Mun Pla in Thai, are made with fish paste, red curry paste and kaffir lime leaves. 
Servings 4
Prep Time 15 minutes
Cook Time 6 minutes


  • 200 g white fish fillet
  • 1/2 tsp corn starch
  • 1/4 tsp sea salt
  • 2 tsp water
  • 2 sprigs coriander finely chopped
  • 2 lime leaves rolled up and then shredded
  • 2 tbsp cooking oil
  • 1-2 red chilies thinly sliced, optional


  • 1/4 tsp fish sauce
  • 1/2 tsp brown or shaved palm sugar
  • 1 tbsp red curry paste
  • 1/8 tsp ground white pepper


  • Skin fish fillet (if any) and clean, pat dry, cut into chunks. In a food processor, add cornstarch, sea salt, water and process fish fillets until smooth, about one minute. You may need to stop the processor once or twice to scrape down the meat to process thoroughly.
  • Transfer to a big bowl. Using a wooden spoon (I use a pair of chopsticks), stir the fish paste in one direction until the lumps are bouncy. It is important to do the stirring in ONE DIRECTION, this takes about 10 minutes, or the meat won’t turn bouncy.
  • Add the seasonings, chopped coriander, shredded lime leaves and mix well. Using a greased spoon take a large tablespoonful of fish paste and flatten into a thick disc.
  • Heat pan and oil over a medium heat, when the oil looks slightly wavy, turn heat down to low. Place fish paste disc/patty carefully into the oil.
  • Try not to move patties until the underside has turned golden brown and caramelised, this takes around 3 minutes. Lift and flip patties, and allow the other side to brown.
  • Serve hot with chilli sauce.
Calories: 120kcal
Course: Appetizers & Canapés, Main Course
Cuisine: Thai
Keyword: Aromatic, Crispy, Fish, Fresh
Collection: Easy recipes


Calories: 120kcal | Carbohydrates: 2g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 202mg | Potassium: 188mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 698IU | Vitamin C: 16mg | Calcium: 12mg | Iron: 1mg
Kwoklyn Wan © Copyright 2023. All rights reserved.