Thai Fish Cakes

The great thing about this recipe is that the fish cakes are really easy to make and make a really tasty starter or canapé. Serve them before a simple Thai curry and you have an impressive meal to serve to your guests that is easy to prepare.

16 fish cakes
Prep: 15 minutes
Cook: 10 - 15 minutes


Fish Cakes

  • 500g boneless, firm white fish fillet e.g. Cod or haddock
  • 1 tbsp Thai red curry paste
  • 1 egg
  • 1 spring onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp of finely chopped or grated ginger
  • 2 tbsp of roughly chopped coriander
  • 4 lime leaves, finely shredded or a zest of half a lime
  • 2 tbsp Thai Holly Leaves or normal basil, chopped roughly
  • 2 tbsp Thai fish sauce
  • Juice of ¼ lime
  • 2 tsp caster sugar
  • Oil for shallow frying


To Prepare

  1. Place the fish, curry paste and egg in a food processor and blend to a smooth paste. Add the spring onion, garlic, ginger, coriander, basil, fish sauce, lime juice and sugar, process briefly so that the ingredients are well combined but not indistinguishable. Place the paste in a bowl.
  2. Lightly oil a large plate or tray. With lightly oiled hands take about 2 tablespoons of the mix and form a small flattish fish cake. Place the fish cake on the oiled plate or tray and repeat this process with the remaining paste. Cover and place in the fridge until ready to cook.

To Cook

  1. Fry cakes in hot oil around 2.5cm deep. Cook them for 1-2 minutes turning them halfway through cooking, until they are golden.

To Serve

  1. Serve the Fish Cakes accompanied by the Cucumber and Chili Dipping Sauce (see recipe).