Thai fish cakes

  • 15 mins preparation
  • 15 mins cooking
  • Makes 20 Item
  • Print


Thai fish cakes
  • 600 gram white fish fillets, skin and bones removed, cubed
  • 2 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 250 gram green beans, chopped into 5mm lengths
Cucumber pickles
  • 2 lebanese cucumbers, thinly sliced
  • 1 spring (salad) onion, finely chopped
  • 1/3 cup (80ml) white vinegar
  • 2 tablespoon caster sugar
  • 1 birdseye chilli, seeded, sliced


Thai fish cakes
  • 1
    Mince fish in batches in a food processor. Transfer to a large bowl and add 1 1/2 tablespoons water, curry paste, fish sauce, sugar and a good pinch of salt. Mix well.
  • 2
    Add beans and mix with hands until sticky. With wet hands, form into 20 small cakes, about 1cm x 5cm thick. Refrigerate for 10 minutes.
  • 3
    Meanwhile, to make the cucumber pickles, combine all ingredients in a bowl.
  • 4
    Lightly spray a non-stick frying pan with cooking oil spray and heat on high. Cook fish cakes in batches for 3 minutes, turning halfway. Arrange on a serving plate and serve with cucumber.


To prevent the fish mixture sticking to your hands when shaping the patties, keep a bowl of iced water nearby to regularly dip into.