• Partnered with
  • Quick
  • Easy
  • Serves 4
  • 5 mins prep
  • 10 mins cook

Thai fish cake sliders

Buns, rolls, baps and sliders make a perfect vehicle for tasty fillings. Depending on the style of filling, they are ideal for any occasion, whether it’s a party, mid-week dinner or Sunday supper.


Thai fish cake sliders

  • 250 g white fish
  • 100 g surimi or prawn meat
  • 1 egg
  • 1 tbsp thai green curry paste
  • 1 spring onion, finely diced
  • 1 tbsp fresh coriander, chopped
  • 1 tsp crushed garlic
  • 1 tsp ginger, finely chopped
  • 1/2 tsp sea salt
  • 1/4 red cabbage, finely sliced
  • 1 carrot, peeled and grated
  • 1/2 capsicum, thinly sliced
  • 1 tsp sliced pink ginger
  • 1 tbsp sesame oil
  • 2 tbsp sweet chilli sauce
  • oil for frying
  • 1/4 cup plain flour for dusting
  • 12 sliders


Thai fish cake sliders

  1. In a food processor, combine the fish and surimi, then pulse until finely chopped. Add the egg, curry paste, spring onion, coriander, garlic, ginger and salt, blending to mix well. Chill until required.
  2. For the coleslaw, combine the finely sliced cabbage, carrot, capsicum, ginger and toss with the oil and sweet chilli.
  3. Heat a little oil in a non-stick frying pan. Shape the fish mixture into small patties using the flour for dusting. Cook the patties for 2-3 minutes each side until golden, puffed and thoroughly cooked.
  4. Cut the sliders in half and layer with the coleslaw and a fish pattie. Sandwich with the top bun and skewer to hold in place.


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