Begin by preparing the fish mixture. Place the chopped fish fillets in a food processor and blend until smooth. This step helps achieve the ideal consistency for the fish cakes, ensuring they hold together well when frying.

Add the red curry paste, egg, fish sauce, and sugar to the food processor. Blend again until fully combined. Adjust the amount of curry paste depending on your desired spice level, as traditional Thai fish cakes carry a bit of heat.

Transfer the mixture to a large bowl and add the finely sliced green beans, kaffir lime leaves, and chopped herbs. Stir thoroughly to combine. The green beans add a nice crunch, while kaffir lime leaves impart a citrusy aroma to the cakes.

Wet your hands with water to prevent sticking and shape the fish mixture into small patties, about 2 inches in diameter. For best results, keep the cakes thin, around 1/2 inch thick, for even cooking and a crispier texture.

In a deep skillet or wok, heat vegetable oil over medium heat. The oil should be hot enough that a small piece of batter dropped in begins to sizzle immediately, but not so hot that it smokes.

Carefully add the fish cakes to the hot oil, working in batches to avoid overcrowding. Fry each side for about 3–4 minutes until golden brown and crispy, turning only once to ensure they hold their shape.

Once cooked, transfer the fish cakes to a plate lined with paper towels to drain excess oil. This will keep them crisp and light. If making large batches, keep fried cakes warm in a low oven.

Serve the Tod Mun Pla hot, accompanied by a traditional Thai cucumber dipping sauce or sweet chili sauce for an authentic touch. Garnish with fresh herbs, and add sliced cucumber on the side to balance the flavors. These fish cakes make a perfect appetizer or snack, offering a delightful mix of spice and texture that embodies Thai street food at its best.