Thai fishcakes

by Ingredients
  • 450g (1lb) skinless fish fillets (salmon, haddock, etc) cut into chunks
  • 4 spring onions, finely sliced
  • 1 red chilli, deseeded and finely chopped
  •  2 tbsp Thai Taste Red Curry Paste
  • 2 tbsp fresh coriander leaves
  • 1 tbsp Thai Taste Palm Sugar
  • 1 tsp Thai Taste Fish Sauce
  •  1 tbsp fresh lime juice
  • 50g (2oz) fine green beans, finely sliced
  • 1 tbsp Thai Taste Rice Bran Oil, for frying

To serve
  • Dipping sauces
  • Lime wedges
  • Shredded spring onions


Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced.

Transfer to a bowl and stir in the sliced green beans.

Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.

Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to ‘firm up’.

Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime. Garnish with spring onions.

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