Thai Fish Cakes, known locally as Tod Mun Pla, have a rich history that can be traced back to Thai street food culture. While their exact origins are debated, they are believed to have been influenced by Chinese and Malay culinary traditions. Over time, Thai chefs have perfected the art of crafting these delectable bites, making them a staple in Thai cuisine and a popular dish worldwide. Recipe compliments of Goldcrest.

Serves: 6-8 / Makes: 18 fish small cakes | Prep time: 30 minutes, plus refrigeration time | Cook time: 20 minutes

Ingredients

Dipping sauce:

• ½ cup cucumber, very finely diced
• 3 Tbsp roasted peanuts, finely chopped
• ¼ red onion, finely diced
• 100ml rice vinegar
• 1 Tbsp soy sauce
• 1 Tbsp lime juice
• 1 tsp fish sauce
• 2 Tbsp Goldcrest Chilli Infused Honey

Fish cakes:

• 900g hake fillets, or similar sustainable white fish
• ½ cup cornstarch
• 2 large eggs, whisked
• Zest and juice of 1 large lime
• 2 Tbsp fresh ginger, grated
• 2 tsp garlic, grated
• ¼ cup coriander leaves, roughly chopped
• 4 spring onions, sliced
• 1 Tbsp Goldcrest Chilli Infused Honey
• Lime wedges, for serving
• Salt and pepper, to taste
• Olive oil, for cooking

Method

For the dipping sauce:

1. Combine all the ingredients in a small bowl.
2. Add the Goldcrest Chilli Infused Honey and mix well.
3. Set aside until serving.

For the fish cakes:

1. Place the fish in the bowl of a food processor.
2. Add the cornstarch, eggs, lime zest, lime juice, ginger, garlic and blitz until well mixed.
3. Place mixture into a large mixing bowl and add the coriander, spring onions, Goldcrest Chilli Infused Honey and stir together to mix well.
4. Shape fish cake mixture into patties by rolling each one into a ball and then flattening into discs.
5. Place fish cakes on a clean tray.
6. Cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up.
7. Heat a drizzle of olive oil in a large frying pan.
8. When hot, fry the fish cakes in batches for about 2 minutes each side, until golden brown and cooked through.
9. Place cooked fish cakes on a cooling rack so they do not sweat while you finish the rest of the frying.
10. Serve the fish cakes alongside the dipping sauce with extra lime wedges on the side and enjoy!