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Name: Fish Cake "tod Man Pla"
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: Thai
Ingredients: INGREDIENTS FOR FISH CAKE:; 80 grams fish fillet, boned; 2 teaspoons Red curry paste; 30 grams winged beans, shredded; 2 Khaffir lime leaves finely shredded; 1 tablespoon salted water; 2 cups oil for deep fry; INGREDIENTS FOR DIPPING SAUCE; 1/4 cup Water; 1/4 cup Vinegar; 1/2 cup Sugar; 1 teaspoon Salt; 2 Red Jalapeno chilies (seeded and finely pounded); 1 small Cucumber thinly sliced; 1 Shallot thinly sliced; 1 Jalapeno chili thinly sliced; 1 branch coriander; 1 teaspoon crumbed peanuts.

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INGREDIENTS

INGREDIENTS FOR FISH CAKE:
80 grams fish fillet, boned
2 teaspoons Red curry paste
30 grams winged beans, shredded
2 Khaffir lime leaves ; finely shredded
1 tablespoon salted water
2 cups oil for deep fry
INGREDIENTS FOR DIPPING SAUCE
1/4 cup Water
1/4 cup Vinegar
1/2 cup Sugar
1 teaspoon Salt
2 Red Jalapeno chilies ; (seeded and finely pounded)
1 small Cucumber ; thinly sliced
1 Shallot ; thinly sliced
1 Jalapeno chili ; thinly sliced
1 branch coriander
1 teaspoon crumbed peanuts.

Servings

INSTRUCTIONS

Methods for Fish Cake:

* Mix and mash fish fillet while adding a little of salted water for about 5 minutes until mixture is firmed

* Add in the curry paste and mix well

* Then add winged beans, kaffir lime leaves and mix to combine well so it becomes a fish cake mixture.

* scoop some fish cake mixture into your hand and roll to form a ball about 1 inch in diameter

* Then flatten the ball to form a fish cake patty.

* Bring the cakes to deep fry in heated oil, cook one side then turn over until the cakes are golden brown.

* Drain and strain well then serve with dipping sauce.

Methods for dipping sauce:

*Put water, vinegar, sugar, salt, and pounded jalapeno chili into a saucepamn and let simmer for 15 minutes until the sauce is sticky, then remove from the saucepan.

* Serve the topping the sauce onto sliced cucumber, shallot, jalapeno chilies and garnish with coriander leaves crumbed peanuts and serve with fish cake.

NOTES

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Fish Cake "tod Man Pla"

INGREDIENTS FOR FISH CAKE:
80 grams fish fillet, boned
2 teaspoons Red curry paste
30 grams winged beans, shredded
2 Khaffir lime leaves finely shredded
1 tablespoon salted water
2 cups oil for deep fry
 INGREDIENTS FOR DIPPING SAUCE
1/4 cup Water
1/4 cup Vinegar
1/2 cup Sugar
1 teaspoon Salt
2 Red Jalapeno chilies (seeded and finely pounded)
1 small Cucumber thinly sliced
1 Shallot thinly sliced
1 Jalapeno chili thinly sliced
1 branch coriander
1 teaspoon crumbed peanuts.

Methods for Fish Cake:
* Mix and mash fish fillet while adding a little of salted water for about 5 minutes until mixture is firmed
* Add in the curry paste and mix well
* Then add winged beans, kaffir lime leaves and mix to combine well so it becomes a fish cake mixture.
* scoop some fish cake mixture into your hand and roll to form a ball about 1 inch in diameter
* Then flatten the ball to form a fish cake patty.
* Bring the cakes to deep fry in heated oil, cook one side then turn over until the cakes are golden brown.
* Drain and strain well then serve with dipping sauce.

Methods for dipping sauce:
*Put water, vinegar, sugar, salt, and pounded jalapeno chili into a saucepamn and let simmer for 15 minutes until the sauce is sticky, then remove from the saucepan.
* Serve the topping the sauce onto sliced cucumber, shallot, jalapeno chilies and garnish with coriander leaves crumbed peanuts and serve with fish cake.

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Nutrition

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Serving Size: 1 Serving (697g)
Recipe Makes: 1 Servings

Calories: 99
Calories from Fat: 10 (10%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 35293.4mg		1217 %
Potassium 705.2mg		19 %
Total Carbohydrate 21.3g		6 %
	Dietary Fiber 4g	16 %
	Sugars, other 17.3g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 99

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