Thai Fish Cakes

thai fish cakes

Thai Fish Cakes

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Bursting with flavors of chillies, lime and lemongrass, these little fish cakes make a wonderful starter or light lunch dish.
Servings: 4
Calories: 163


  • 1 lb cod or haddock fillets
  • 3 spring onions sliced
  • 1 lemon grass stalk finely chopped
  • 2 tbsp chopped fresh coriander
  • 2 tbsp Thai red curry paste
  • 1 fresh green chilli seeded and chopped
  • 2 tsp grated lime rind
  • 1 tbsp lime juice
  • 2 tbsp groundnut oil
  • salt
  • crisp lettuce leaves shredded
  • spring onions fresh red chilli slices, coriander sprigs and lime "wedges, to serve


  • Cut the fish into chunks, then place them in a blender or food processor.
  • Add the spring onions, lemon grass, coriander, curry paste, chilli, lime rind and juice to the fish. Season with salt. Process until finely minced.
  • using lightly floured hands, divide the mixture into 16 pieces and shape each one into a small cake about 4 cm (l 1/2 in) across. Place the fish cakes on a plate, cover with clear film and chill for about 2 hours until firm.
  • Heat a wok over a high heat until hot. Add the oil and swirl it around. Fry the fish cakes, a few at a time, for 6 - 8 minutes, turning them over carefully until evenly browned. Drain each batch on kitchen paper and keep hot while you are cooking the remainder. Serve on a bed of crisp lettuce leaves with shredded spring onions, red chilli slices, fresh coriander sprigs and lime wedges.
Calories: 163 kcal
Carbohydrates: 3 g
Protein: 19 g
Fat: 8g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 61 mg
Sodium: 281 mg
Potassium: 365 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1352 IU
Vitamin C: 5 mg
Calcium: 31 mg
Iron: 1 mg
Cuisine Thai
Ingredients Cod, Fish & Seafood
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