Zesty thai fish cakes

These Eastern-inspired fishcakes make a great curry-style starter and offset a meaty main tremendously

Thai style fish cakes

Recipe courtesy of Thai Taste, for a full list of products in the range and ideas on how to use them visit



  • Skinless fish fillets 450g, cod, haddock or salmon, cut into chunks
  • Spring onions 4, finely sliced
  • Red chilli 1, deseeded and finely chopped
  • Thai Taste red curry paste 2 tbsp
  • Fresh coriander 2 tbsp, chopped
  • Thai Taste palm sugar 1 tbsp
  • Thai Taste fish sauce 1 tsp
  • Lime juice 1 tbsp
  • Fine green beans 50g, finely sliced
  • Thai Taste rice bran oil 1 tbsp, for frying


  • Step 1

    Place the fish, 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.

  • Step 2

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

  • Step 3

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

  • Step 4

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

  • Step 5

    Heat the oil in a large frying pan and, when very hot, fry the fish cakes for about 1-2 minutes 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.

  • Step 6

    Garnish with spring onions.