Rasa Malaysia · by Bee Yinn Low★ 4.7 (19)
Thai Fish Cake (Tod Mun Pla)
NUTRITION · PER SERVING20M COOK
CAL 20%·PRO 100%
CARBS 15G15% OF CAL
1G FIBER7G OTHER7G TOTAL SUGAR
FAT 8G19% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried Thai fish cakes with a tender interior, flavored with curry paste and fresh lime. An easy appetizer for parties or a quick weeknight snack.
starterthaifish🍟 deep fryerdairy freegluten free
View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 8 oz (230g) fish paste (I used store-bought frozen fish paste)
- 1/2 egg (beaten)
- 2 tablespoons Thai red curry paste (Mae Ploy brand or Maesri brand)
- 5 snake beans (or long beans, thinly sliced)
- 5 kaffir lime leaves (cut into fine thin strips)
At a glance
PER SERVING · TIME 20M
CAL 20%·PRO 100%
CARBS 15G15% OF CAL
1G FIBER7G OTHER7G TOTAL SUGAR
FAT 8G19% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1333mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 122mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1333MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.