Called Tod Mun Pla in Thai, Thai fish cakes is made with fresh fish paste, long beans, red curry paste and kaffir lime leaves. Each bite of the fish cakes is bursting with briny flavors of the fish, the fragrance and nuance from the red curry paste, and the crunchiness of the long beans. They are absolutely delightful

Or a version of them at least!

I have some leftover mash potato and being GF wont be going there with the bread crumbs! You can of course, I wont be offended!

If I was entertaining, I would be true to the traditional recipe, but as I am just providing sustenance to the family , this is my leftovers recipe! Sometimes I add Green Thai Curry paste and sometimes just ginger, lemon grass, garlic and basil! There are so many ways to make fish cakes! You can deep fry, bake or shallow fry, the choice is absolutely yours!

Today my recipe on the hoof is:

Leftover mash

finely sliced spring onions

frozen peas and sweet corn

other left over veggies chopped such as green beans and brocolli

cooked prawns

cooked white fish (haddock)

salt and pepper

garlic, ginger, lemon grass

basil/parsley/coriander

2 eggs

1/2 jar of red this curry paste

dried chillies if you like!

Chuck it all in the blender into a rough paste! Scoop our with an oiled ice cream scoop and pop on a lined tray. Fridge for at least an hour before deep frying!

Serve with sweet chilli sauce.