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Tod Mun Pla (Thai Fish Cakes) With Cucumber Dipping Sauce

The first time I had this dish was at a dinner at my sister’s home. We enjoyed a take-out meal from our neighborhood Thai Restaurants. She said it was a favorite of theirs and it quickly became one of mine as well. So much so, that I had to try to create this Tod Mun Pla (Thai Fish Cakes) the very next night!
Prep Time30 mins
Active Time25 mins
Total Time55 mins
Course: Side Dish
Cuisine: Thai
Keyword: dinner, meal, favorite, tod mun pla, thai fish cakes, thai red curry paste
Yield: 4 Servings.
Author: Deirdre K Todd


  • 1 lb. fish cake
  • 2 TB Thai red curry paste
  • 1 large egg
  • 1/2 c. string beans, thinly sliced, diagonally
  • 1 Thai bird chili, thinly sliced
  • 2 stalks green onion, chopped
  • 1 stalks lemon grass, ends, finely minced
  • 1 TB cilantro stem, chopped
  • 1 TB cilantro leaves, chopped
  • 1 TB patis (fish sauce)
  • 1 tablespoon lime juice
  • vegetable oil for frying


  • 1/2 Japanese cucumber (seedless), thinly sliced, cilantro

Cucumber Dipping Sauce:

  • 1 c. water
  • 1/2 c. white vinegar
  • 3 TB sugar
  • 1 tsp. salt
  • 1 Thai bird chili pepper, thinly sliced
  • 1/2 Japanese cucumber (seedless), thinly sliced



  • In a saucepan over medium high heat; bring water to a boil.
  • Remove from heat; stir in vinegar, sugar and salt; stirring until the sugar dissolves.
  • Add chili pepper.
  • Cool.
  • Add cucumbers.
  • Makes 1 ½ cups.


  • In a mixing bowl; combine curry paste and egg.
  • Stir in fishcake; mix well. Add remaining ingredients.
  • Form into desired size patties (about 2-3 inches).
  • In a skillet over medium heat; fry in oil until golden brown on both sides.
  • Drain on paper towels.

How To Serve:

  • For service: Arrange sliced cucumbers around edge of serving platter.
  • Transfer patties onto platter, garnish with cilantro.
  • Serve with Cucumber Dipping Sauce or favorite dipping sauce.
  • Optional to drop by heaping tablespoonful for pupu size cakes.
  • Serves 4.