Thai-style fish cakes

Thai-style fish cakes

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  • 0:30 Prep
  • 0:16 Cook
  • 4 Servings
  • Capable cooks

With a kick of sweet chilli, these authentic fish cakes make a quick and yummy meal.

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Nutrition information, Starters recipes


  • 500g firm white fish fillets (such as ling), coarsely chopped
  • 1/2 cup fresh coriander leaves
  • 35g (1/4 cup) cornflour
  • 2 tablespoons fish sauce
  • 2 tablespoons sweet chilli sauce
  • 1 egg, lightly whisked
  • 3 green shallots, ends trimmed, finely chopped
  • 50g green beans, finely chopped
  • 80ml (1/3 cup) vegetable oil
  • Lime wedges, to serve
  • Sweet chilli sauce, extra, to serve

Herb & peanut salad

  • 50g Asian salad mix
  • 1/2 cup fresh coriander leaves
  • 2 tablespoons roasted peanuts, chopped
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lime juice


  • Step 1
    Place the fish in the bowl of a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.
  • Step 2
    Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.
  • Step 3
    Meanwhile, to make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.
  • Step 4
    Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chilli sauce.


  • 2095 kj


  • 35g

    Fat Total

  • 4.5g

    Saturated Fat

  • 2.5g


  • 35g


  • 12g

    Carbs (total)

All nutrition values are per serve
  • Author: Heidi Flett
  • Image credit: Rob Palmer
  • Publication: Australian Good Taste



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