thai fish cakes recipe

Thai fish cakes


  • 450g skinless fish fillets (salmon, haddock, etc), cut into chunks
  • 4 spring onions, finely sliced
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp Thai red curry paste
  • 2 tbsp fresh coriander leaves
  • 1 tbsp palm sugar
  • 1 tsp fish sauce
  • 1 tbsp fresh lime juice
  • 50g fine green beans, finely sliced
  • 1 tbsp rice bran oil, for frying
To serve
  • Dipping sauces
  • Lime wedges
  • Shredded spring onions


  1. Place the fish chunks, 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. Transfer to a bowl and stir in the sliced green beans.
  2. Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs. Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to ‘firm up’.
  3. Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through.

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