Thai fish cakes

Recipe from: 22 January 2014
recipes fish cakes healthy

Ingredients 19
Servings 1
Minutes 00:10


Serving Change
  • 600
    fresh hake fillets (skin removed) or other firm white fish
  • 3
    fish sauce
  • 1
    brown sugar or palm sugar
  • 2
    cloves garlic - chopped
  • 2
    grated ginger
  • 259
    fresh coriander - roughly chopped
  • 3
    red curry paste
  • Zest of 2 limes or 1 lemon
  • 1-2
    chilli paste or chopped chillies
  • 2
    corn flour
  • 1
    egg - beaten
  • 1
    bunch spring onions - finely chopped
  • Cooking oil for shallow frying
  • Dipping sauce:
  • Sweet chilli sauce
  • Thick soya sauce with chopped chilli and coriander
  • To serve:
  • Steamed fine green beans, mange tout and baby corn
  • Fresh coriander


Process the hake, fish sauce, sugar, garlic, ginger, coriander, curry paste, zest and chilli in a food processor for +- 20 seconds.

Add the corn flour and egg and blitz for another 10 seconds. Do not over process.

Spoon mixture into a mixing bowl and add the spring onions. Mix until evenly combined.

Cover and rest in the fridge for at least 30 minutes.

Use wet hands and shape 2 tablespoons of mixture per patty – flatten them slightly for even cooking.

Heat a large nonstick frying pan with 3 cm of oil. Fry the patties over a moderately high heat until golden and cooked through (about 3-4 minutes a side).

Drain excess oil on paper towel.

Serve hot or room temperature with dipping sauces and steamed greens. Garnish with coriander.

TIP: For bigger patties, fry each side until golden and cook through in a 200°C oven for +- 15 minutes.

Recipe reprinted with permission of BitsofCarey. To see more recipes, click here.


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