Thai-style fish cakes with lime mayonnaise

Thai-style fish cakes with lime mayonnaise

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  • 0:15 Prep
  • 0:25 Cook
  • 8 Servings
  • Capable cooks

Featured in
Lime recipes, Starters recipes


  • 1kg boneless white fish fillets (such as flake), chopped
  • 1/4 cup firmly packed coarsely chopped fresh coriander
  • 3 green shallots, ends trimmed, coarsely chopped
  • 2 small fresh red chillies, coarsely chopped
  • 2 teaspoons finely grated lime rind
  • 80ml (1/3 cup) fresh lime juice
  • 1 tablespoon finely grated fresh ginger
  • 1 garlic clove, crushed
  • 1 egg
  • Salt & freshly ground black pepper
  • 250ml (1 cup) vegetable oil
  • Fresh coriander leaves, to garnish

Lime mayonnaise

  • 170g (2/3 cup) good-quality whole-egg mayonnaise
  • 5 fresh kaffir lime leaves, centre veins removed, finely shredded
  • 2 teaspoons finely grated lime rind
  • Pinch of salt


  • Step 1
    Combine the fish, coriander, green shallot, chilli, lime rind, lime juice, ginger, garlic and egg in the bowl of a food processor. Season with salt and pepper, and process until combined.
  • Step 2
    Use a 60ml (1/4-cup) capacity measuring cup to shape mixture into 24 patties. Place on a baking tray lined with non-stick baking paper. Cover with plastic wrap. Place in the fridge for 1 hour to chill.
  • Step 3
    Meanwhile, to make lime mayonnaise, combine mayonnaise, lime leaf and lime rind in a bowl. Taste and season with salt.
  • Step 4
    Heat the oil in a large non-stick frying pan over medium-high head. Add 6 patties and cook for 3 minutes each side or until golden brown and just cooked through. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining patties, reheating oil between batches.
  • Step 5
    Arrange fish cakes on serving plates. Garnish with coriander leaves and serve immediately with lime mayonnaise.


  • 1868 kj


  • 39g

    Fat Total

  • 5g

    Saturated Fat

  • 21g


  • 101mg


  • 267.18mg


  • 3g

    Carbs (sugar)

  • 5g

    Carbs (total)

All nutrition values are per serve


Use a 60ml (1/4-cup) capacity measuring cup to shape the fish cakes.

  • Author: Emma Braz
  • Image credit: Sue Ferris
  • Publication: Australian Good Taste



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