Thai fish cakes

Thai fish cakes

Thai fish cakes

Recipe Time: 30 Minutes
Recipe Difficulty: Easy


  1. Place the fish, curry paste, egg, fish sauce and sugar in a food processor and blend for around 3 minutes or until the mixture becomes smooth and sticky (this helps the cakes hold together).
  2. Scoop into a bowl and stir in the lime leaves and snake beans.
  3. Roll the mixture into 18 even-sized balls.
  4. Flatten each ball into a disc and place onto the BBQ and cook for 2-3 minutes on each side.

Dipping sauce

  1. Using a mortar and pestle pound the chillies, garlic and coriander root into a fine paste.
  2. Add the palm sugar and combine.
  3. Add the limejuice a little at a time until the ingredients are well incorporated, then add the fish sauce.
  4. The consistency should be like a wet salsa.
  5. Taste for a balance of sweet, sour and salty flavors, adjusting if required.

Serve the fish cakes with the red dipping sauce


      • Fish cakes
      • 700g white fish fillets (such as whiting or John dory), skinned, boned and roughly chopped
      • 80g red curry paste
      • 1 egg
      • 1 tablespoon fish sauce
      • 1 teaspoon white sugar
      • 4 kaffir lime leaves, finely shredded
      • ½ cup snake beans (or green beans), finely sliced
      • Coconut oil for pan frying the cakes
      • Dipping sauce
      • 6 long red chilies, seeded and roughly chopped
      • 2 cloves garlic, roughly chopped
      • 1 coriander root, roughly chopped
      • 1 tablespoon shaved palm sugar
      • 125 ml lime juice
      • 1½ tablespoons fish sauce

                              Tagged: easy