Tod Mun (Thai Fish Cakes)
Tod mun are Thai fish cakes, a street snack that is easy to make at home as an appetizer. The base is ground fish bound with an egg and seasoned with red curry paste, sugar and salt. Chopped green beans add a crisp bite against the smooth, springy fish. Shredded fresh Kaffir lime leaves give the perfume that defines the dish, so look for them rather than using dried.
Instructions
Stack the lime leaves, roll them tightly into a tube, and slice the tube into thin strips. Cut the green beans into small pieces about ½ inch long.
Mince the fish if it is not already ground or prepared as a paste.
Put the fish, sugar, salt, red curry paste and egg in a bowl. Stir until the mixture is smooth and evenly combined.
Add the green beans and lime leaves to the bowl and stir again until they are spread through the mixture.
Pour the oil into a frying pan and heat it over medium heat.
Drop a tablespoon of the mixture into the pan and press it down slightly. When the underside is cooked, turn the cake over.
Once both sides are cooked, lift the cake out onto a paper towel to drain off excess oil. Repeat with the remaining mixture.
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