30 MIN


Serving amount:
  • 2 salmon fillets
  • 1 jasmine rice sachet
  • 1 fish sauce sachet
  • 1 split mung beans pack
  • 1 peanut & shallot mix sachet
  • 2 carrots
  • 1 cherry tomato bag
  • 1 green beans bag
  • 1 lime
  • 1 long red chilli
  • 1 garlic clove
  • 1 coriander bunch

Pantry staples: Cooking oil, salt, white sugar 

Allergens: Fish, onion, garlic, nuts (peanut)

Specialised equipment: Blender or food processor or mortar and pestle, peeler, sieve, absorbent paper

Chef's note: This is our Atlas Masterclass take on the popular Thai fish cakes thot man pla which are usually served with a sweet chilli dipping sauce, deep fried and sold at markets. Give the mung beans a good rinse and inspection in a sieve to remove any debris that may be hidden in the mix. 

* Garlic and coriander are to be split across various other dishes so please read each recipe carefully. 


1. Prepare the ingredients

Soak the mung beans in boiling water for at least 15 minutes. Wash the vegetables. Peel and cut the carrot into matchsticks. Cut the beans in half lengthwise. Finely chop the chilli. Finely chop 1 teaspoon per person of the coriander* root and stem. Pick some of the coriander leaves. Juice the lime. Mince 1 garlic clove* per 2 people. Halve the cherry tomatoes. 

2. Cook the rice

Place the rice in a bowl and wash with cold water 3 times. Bring a saucepan of water to the boil. Add the rice and boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.

3. Make the dressing

Combine the fish sauce, half of the lime juice, half of the garlic and 1/2 teaspoon of sugar. Season to taste with more sugar or lime juice, depending on your preference. 

4. Prepare the fish

Remove the skin from the fish and mince the flesh using a knife or a food processor. 

5. Combine the mixture

If using a food processor, add the drained mung beans to the fish and process to combine. Stir in the chilli, coriander roots and stems, remaining garlic and a pinch of salt. If you don’t have a food processor, you can roughly break down the mung beans using a mortar and pestle then stir all ingredients together. 

6. Cook the fish cakes

Heat a splash of oil in a frying pan over medium heat. Add 2 tablespoons of the mixture to the pan for each fish cake (you can cook a few at a time, just leave yourself enough space for flipping). Cook the fish cakes for 3 minutes on each side or until cooked through. Drain on absorbent paper and season to taste. 

7. Make the salad

Combine the carrot, beans, tomatoes and coriander leaves. Dress the salad with the dressing when you are ready to serve. 

8. To serve

Divide the fish cakes between serving plates and serve with the salad, rice and a sprinkle of the peanut and shallot mix.