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Asian

Thai Style Fish Cakes

by chef Nicola Z. & Micheal M.

Difficulty: Easy
20 mins  Preparation  10 mins  Cooking
Bring the taste of Thailand to your kitchen with this easy cookalong fish cake recipe! They’re packed full of flavour, have a nice spicy kick and the salsa is the perfect accompaniment. Perfect as a starter, a canapé or even a main meal, we hope you enjoy these as much as we do! Follow our cooking video for an easy step-by-step guide.
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Cut the mango and red onion into small dice, chop the herbs and the chilli, cut the fish into strips.
Metric US/Imperial
  • White fish fillet (cod or hake) -  650 g
  • Prawns -  120 g
  • Salt -  6 g
  • Sweet chilli sauce -  30 ml
  • Breadcrumbs -  60 g
  • Red chilli  -  1 unit(s)
  • Red Thai Curry Paste -  50 g
  • Caster sugar -  15 g
  • Eggs -  2 unit(s)
  • Fish sauce -  30 ml
  • Lime(s) -  1 unit(s)
  • Fresh coriander -  25 g
  • Mango -  1 unit(s)
  • Red onion -  1 unit(s)
  • Green/ spring onions -  2 unit(s)
  • Sweet chilli sauce -  25 ml
  • Fresh Lime Juice -  20 ml
  • Olive oil -  25 ml
  • Fish sauce -  15 ml
  • Salt -  10 g
  • Red chilli  -  0.5 unit(s)
Blender.
Fry a little tester to adjust the seasoning before frying all the fish cake batches.
Fish, Crustacean, Eggs.

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