Tod mun pla, or fried fish cakes, is a popular dish from Thailand. The best I’ve eaten were in Bangkok ... Tass, the excellent home cook I learned this recipe from, recommends mixing two ...

These easy Thai fish cakes are full of intense flavours with ... Defrost fully in the fridge before cooking as per the recipe.

The fish cakes are now best put in the fridge for about 30 minutes to firm up, but can be cooked straight away if necessary. Meanwhile, make the beetroot salad. Heat the olive oil in a small ...

fish sauce, lemongrass, Thai curry paste, egg and 40-50 gms of bread crumbs. Mix. 2. Add this in a food processor or mixie. Take this mixture and shape into balls, flatten into cakes.

This recipe is great for using leftover ... Be careful not to overprocess-it should remain chunky for the best texture. Step ...

Here is my favourite recipe for them to make at home. I used Asian Home Gourmet's Thai green curry spice paste. These fish cakes can be served as a starter or a main.

On this episode Hilary talks about how food is her love language, admits she's a control freak in the kitchen and Ganesh turns her love of seafood into a recipe for Thai Fish Cakes.