THOD MUN PLA (THAI FISH CAKE)

A bit bored with chinese food, so for today's dinner I made fish cake, another dish from Thailand. A bit different compared fish cake from Singapore. But it tasted good though, especially if you eat it with the cucumber relish. I added tomato diced into the relish, so it tasted fresh even more (I forgot to add the ground roasted peanut).

Ok....do not wait too long time, better you try this recipe then let me know your opinion for this food :).

Thod Mun Pla (Thai Fish Cake)

Ingredients for Fish Cakes:
500 grams white fish meat (e.g. ladyfinger) , minced or chopped
1 egg
1/2 cup string beans, sliced fine
3 tbsp. fresh kaffir lime leaves, minced or chopped
1 tsp. sugar
1 tsp. salt
1 tbsp. of red curry paste

3 cups cooking oil for frying

Preparation:
Put all the ingredients in a large bowl and mix well knead with the hand until it sticks.
Spoon the mixture 2 tbsp; shape into small patties about 3" in diameter and deep fry in vegetable oil until golden brown.
Serve with chilli sauce or cucumber relish.

Ingredients for Cucumber Relish:
1 cup diced cucumber
1/2 cup ground roasted peanuts
1/2 cup sugar
1/2 cup white vinegar or rice wine vinegar

Preparation:
Mix sugar and vinegar in the pot and heat.
When the mixture comes to the boil, remove from the heat and allow to cool.
Spoon into a cup, add diced cucumber, tomato and top with ground peanuts.