Tod mun pla are the springy, curry-spiked fish cakes you always order as an entree at Thai restaurants — golden on the outside, bouncy in the middle, with pops of green bean and kaffir lime through every bite. Dunked in sweet chilli cucumber sauce, they disappear fast.
The flavour comes almost entirely from red curry paste and fish sauce, so a good jar of paste gets you most of the way there. The signature bouncy texture is just a matter of blitzing the fish well.
At home they're a food processor job — whiz, shape, shallow-fry. Fifteen minutes of actual cooking and you've got a plate of restaurant-quality snacks for a fraction of the price.
