Tod mun pla, or fried fish cakes, is a popular dish from Thailand. The best I’ve eaten were in Bangkok, where a street food vendor was frying them as fast as she could for a line of eager customers.

You can make your own Thai red curry paste for these fish cakes if you wish but you can get away with a good-quality bought one. The secret to forming the quite sloppy mixture is wet hands ...

I love Thai fish cakes but often those served in New Zealand are rubbery and tasteless and nothing like those that can be enjoyed in Thailand. I’m sure many travellers would agree with me.

These easy Thai fish cakes are full of intense flavours with green beans for extra texture. Each serving provides 354 kcal, 38g protein, 9g carbohydrate, 18g fat, 5g fibre. Put the salmon into a ...