• Prep Time:
  • Cooking Time:
  • Serves: 1 servings

Thai Fish Cakes

  • Recipe Submitted by on

Category: Winter

 Ingredients List

  • 1 Egg
  • 1 6 fluid ounc coconut cream
  • 1 Red pepper; seeded and
  • -finely
  • ; chopped
  • 2 oz Green beans; trimmed and
  • -finely
  • ; chopped
  • 1 ts Green or red Thai curry
  • -paste
  • 3 Peeled lemongrass sticks;
  • -(soft core only)
  • 6 Kaffir lime leaves; finely
  • -chopped
  • 1 sm Red chilli; seeded and
  • -finely
  • ; chopped
  • Sea salt
  • 1 1/2 lb White fish fillets; (eg
  • -cod), skinned,
  • ; boned and cut into
  • ; chunks
  • 8 oz Squid; cleaned and chopped
  • 4 oz Green prawns; peeled and
  • -chopped
  • Sunflower or groundnut oil
  • -for frying


Place all the ingredients except the fish, squid, prawns and oil in a large
food processor bowl and blend until well mixed. Add the fish, squid and
prawns and process quickly.

Transfer the fish mixture to a bowl, cover with clingfilm and leave to rest
in the fridge for an hour. This allows the flavours to mingle and develop.

Shape the mixture into small patties and fry in 1/8" oil in a frying pan
over a medium heat until both sides are lightly browned. You can prepare
all the fishcakes this way before the meal, and then it only remains to
place them on a foil-covered baking tray in a preheated medium-hot oven at
180C/350F/gas 4 for 4-5 minutes until cooked right through.

Serve the fishcakes on a bed of mango salad, with a dressing of nam pla
sauce on the side if you like.

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