Thai fish cakes

Thai fish cakes, known as Tod Mun Pla, are savory, deep-fried patties made from a paste of minced white fish, red curry paste, and finely chopped vegetables like green beans or kaffir lime leaves. They are a popular street food and appetizer throughout Thailand, often served with a sweet chili dipping sauce and a side of cucumber relish.

🍽️ Nutrition at a glance

This dish is high in protein from the fish, with a moderate amount of fat from frying and a relatively low carbohydrate content unless served with a starchy dipping sauce. A typical serving of two to three cakes provides a good source of omega-3 fatty acids and minerals, with a rough calorie estimate of 200-300 per serving.

Nutrition breakdown

Calories	320 kcal
Protein	22 g
Carbs	18 g
Fat	19 g
Fiber	2 g
Sugar	3 g
Sodium	850 mg
Potassium	380 mg
Phosphorus	250 mg
Vitamin B12	2.1 µg
Selenium	35 µg
Iron	1.8 mg
Zinc	1.5 mg
Magnesium	45 mg
Niacin (B3)	4.5 mg

Per 4 pieces (approximately 180 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Tod Mun Pla is a staple of Thai 'ahan tan diaw' (one-plate food) and street food culture, showcasing the Thai balance of spicy, salty, and savory flavors. Nutritionally, it's a clever way to incorporate lean protein and herbs into a flavorful, satisfying snack that is both filling and relatively nutrient-dense.