Tangy Thai Fish Cakes

I am not a fan of what might be considered in the west as “traditional fish cakes“.

Typically in the UK they are coated in bread crumbs and contain a mix of various types of fish and potato with some herbs and occasionally something random like cheddar cheese. They’re not terrible – but I personally find them bland.

However, with Thai Fish Cakes that’s a totally different kettle of fish (see what I did there?).

There’s just something so nice about them and their texture is just unique. Combined with a decent chili vinaigrette or a sweet chili dip – they are just amazing with a subtle, warm undertone of spice and they are such a good accompaniment to most meals of Asian origin.

They are surprisingly easy to make (if you have a decent food processor or blender) and their ingredients are very cheap and easy to source in most local Supermarkets.

Before I continue the point about a decent blender is a good one – you really do need a good blender to make these as the mix needs to be a smooth paste that can be molded into the fish cake patties.


  • 1 lb / 500g white fish fillets , skinless and pin boned, cut into chunks – I find that either cod or haddock are rather nice but any fleshy fish work really well.
  • 3 tbsp Thai red curry paste.
  •  1 tbsp cilantro/coriander leaves chopped.
  •  1 tbsp fish sauce (you can also use Soy Sauce – but it works better with Fish Sauce).
  •  1 tbsp lime juice.
  •  1 egg.
  •  1/4 cup (40g) Corn or Rice flour.
  •  6 green beans, finely sliced.
  •  4 – 6 tbsp oil (Vegetable, Sunflower or Rapeseed will work).


  • Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Blitz until the fish is minced and it looks like a paste.
  • Transfer to a bowl and stir through rice flour and green beans until flour is incorporated (e.g. no longer visible).
  • Using a tablespoon measure enough of the mix to form individual 1 cm thick 4 cm patties.
  • Heat enough oil in skillet over medium high heat to cover the base of the pan.
  • Place in oil, cook 2 minutes or until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate.
  • Repeat with remaining mixture, adding more oil into the skillet if required.

To Serve

These things are delicious – but on their own can be a little dry – so I recommend serving with some or all of the following:

  •  Sweet chili sauce.
  •  Cilantro/Coriander leaves.
  •  Lime wedges.

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