Air fryer recipe · Starters
Thai Fish Cakes (Tod Mun Pla)
Bouncy red-curry-spiked fish patties with a crisp edge and fragrant kaffir lime aroma.
- 18 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 105kcal
- 16.5 gprotein
- 5.3 gcarbs
- 1.8 gfat
- 3.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- White fish fillet, minced400 g
- Thai red curry paste2 tbsp
- Egg1
- Green beans, finely sliced60 g
- Kaffir lime leaves, shredded4
- Fish sauce1 tbsp
Method
Build the paste
Pulse the minced fish with red curry paste, egg and fish sauce until it turns sticky and slightly bouncy. The stickiness is what gives these cakes their signature springy bite once cooked.
Fold in the crunch
Stir the sliced green beans and shredded kaffir lime leaves through the mixture by hand. Keep them evenly distributed so every bite has flecks of green and a citrus lift.
Shape the cakes
Wet your palms and form the mixture into eight flat discs about 1.5 cm thick. Flatten them gently so the centre cooks through before the surface over-browns.
Prep the basket
Brush each cake lightly with oil on both sides and line the basket with a perforated liner. Arrange them in a single layer with gaps so hot air circulates around each one.
Air-fry until golden
Cook at 190C for 12 minutes, flipping at the halfway mark for an even crust. They are ready when the surface is golden and the centre springs back when pressed. The fish is done when it turns opaque and flakes easily with a fork.
