Thai Fish Cakes

Delicious Thai fish cakes which are kid approved, perfect for a light lunch or as an appetiser.
Course Lunch
Cuisine Thai
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 279
Author Michelle Alston


  • 450 g of hake, or other firm white fish like cod skin and bones removed and roughly chopped
  • 4 or 5 spring onions (scallions) the white and light green part, roughly chopped
  • 100 g fine green beans roughly chopped
  • 1 red jalapeƱo pepper pith and seeds removed, roughly chopped
  • 2 cloves of garlic
  • 1 heaped tbs chopped ginger
  • A small handful of coriander leaves
  • 1 large egg
  • 2 heaped tbs Thai red curry paste
  • 2 tbs lime juice
  • 1 tbs fish sauce
  • 1 stalk of lemongrass bashed and roughly chopped
  • 1/4 tsp sea salt
  • 50 g plain flour
  • light olive oil for cooking


  • Pre heat the oven to 150 degrees C / 300F, I use a fan assisted, electric oven please adjust according to your own oven.
  • Place all the ingredients except for the flour and oil in a food processor and blitz until you have a smooth paste.
  • Take a heaped tablespoon of the fish mixture and shape into a ball in your hands. Roll the ball in flour and then press down gently to make a patty.
  • Heat a tablespoon of oil in a non stick skillet over a medium heat. Cook the fishcakes in batches. Add about 4 fishcakes to the skillet, then cook for 3 to 4 minutes each side.
  • Keep them warm in the oven until you are ready to serve. Serve with sweet chilli sauce and a green salad.


Calories: 279kcal