Thai fish cakes

Thai fish cakes

(8) Rate it

  • 0:20 Prep
  • 0:20 Cook
  • Makes 18
  • Capable cooks

These Thai fish Cakes are a tasty Asian favorite.

Featured in
Starters recipes, Coles Magazine


  • 800g boneless white fish fillets, skin removed, chopped
  • 2 tablespoons lime juice, plus extra lime wedges, to serve
  • 1 tablespoon Kikkoman gluten free soy sauce
  • 3 garlic cloves, chopped
  • 2 long red chillies, seeded, finely chopped
  • 2 lime leaves, finely shredded, or finely grated zest of 1 lime
  • 150g green beans, finely sliced
  • 3 shallots, finely sliced
  • 1/4 cup coriander leaves, finely chopped
  • 1 1/2 cups gluten-free breadcrumbs
  • 1/3 cup peanut oil
  • 1/4 cup Trident sweet chilli sauce, to serve
  • Coriander sprigs, to serve


  • Step 1
    Process the fish, lime juice, soy sauce, garlic and chilli in a food processor until combined. Transfer to a large bowl. Add lime leaves, beans, shallots, coriander and breadcrumbs. Use hands to combine. Shape 1/4-cup portions into patties.
  • Step 2
    Heat oil in a large non-stick frying pan over medium heat. Cook, in batches, turning, for 6 mins or until golden and cooked through. Transfer to a plate lined with paper towel. Serve with sweet chilli sauce, lime wedges and coriander.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



Please enter your comment!
Please enter your name here