Small Bites – Big Flavours

Rosa's Fish Cakes
Rosas Pork Skewers

These are the ultimate Thai street food snacks. They are easy to make, packed full of flavours, and perfectly paired with an ice cold lager or IPA!

Let me know how you get on and don’t forget to share photos @RosasThaiCafe on social media too!

FISH CAKES (Tod-Mun-Pla)
You could call this fusion dish a sister recipe to traditional Thai fish cakes, but it has a stronger taste. The coconut milk gives the patties a denser texture and slightly sweeter taste. Ready-minced fish, such as frozen spotted featherback, is available from Asian supermarkets, but you can use any white fish of your choice and mince it using a food processor. These patties are great as a starter or snack.

Serves 2–4


  • 250g (8oz) minced fish
  • 2 tablespoons coconut milk
  • 1 tablespoon Red Curry Paste
  • 1 tablespoon finely chopped yard-long beans (Chinese long beans)
  • 1 egg, beaten
  • 1 tablespoon finely sliced lesser galangal
  • 1 tablespoon Thai fish sauce
  • 3 lime leaves, finely sliced
  • 1 teaspoon granulated sugar
  • 2 tablespoons cornflour
  • Vegetable oil, for shallow-frying

To garnish

  • 2–4 sprigs of coriander
  • Small red chillies

To serve
Sweet Chilli Sauce (recipe here)
Finely chopped cucumber
Crushed toasted peanuts

Put the fish into a large bowl and add the remaining ingredients. Stir the mixture very well until it forms a thick paste. Pinch off a
bit of the paste that is about the size of a walnut and roll it into a ball with your hands. Now flatten the ball ever so slightly to form a pattie and place this on a plate. Continue until there is no paste remaining. You should have enough for 7–8 patties.

Heat enough oil in a wok to shallow-fry the patties over a medium heat. Fry the fish cakes in batches until they are golden brown – about 3–5 minutes on each side should do the trick. Drain on kitchen paper and leave to cool for a couple of minutes before serving.

Garnish with the coriander and chillies, then serve with a bowl of the dipping sauce, sprinkled with some chopped cucumber and crushed toasted peanuts.



In my family, these skewers would be made to give to the kids to eat while they walk to school – breakfast with a side order of sticky rice. They are such a part of my childhood, I just had to include the recipe in this book. They are super-simple to make and taste delicious. You can cook them in a griddle pan or under a grill, but they’re also great for the barbecue.

makes 8 skewers


  • 500g (1lb) boneless pork tenderloin, cut into thin slices


  • 3 coriander roots, roughly chopped
  • 20 white peppercorns
  • 4–5 garlic cloves
  • 1 teaspoon coriander seeds
  • 5 tablespoons oyster sauce
  • 5 tablespoons soy sauce
  • 5 tablespoons Thai fish sauce
  • 2 tablespoons sugar
  • 1 tablespoon honey
  • 3 tablespoons cornflour
  • 5 tablespoons vegetable oil

To serve

  • sticky rice

Dipping Sauce

  • 2 tablespoons lime juice
  • 1 tablespoon Thai fish sauce
  • 1 red chilli, finely chopped


2 thoughts on “Small Bites – Big Flavours

  1. One suggestion would be add a preparation time: e.g. 20 min so if one is busy it is easy to work out which recipes to do.

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