Thai fish cakes are a staple dinner in my house. Packed full of fresh ingredients and Thai flavours, this recipe is one of the easiest to make.
I love Thai food and certainly have a weak spot for it. The flavours are always simple, fresh and very delicious. Most of our weekly dinners are carb-free, so I have not included breadcrumbs. This recipe is also egg-free. But, surprising it works very well and the fish cakes hold together perfectly.
These fish cakes have a gentle heat that comes from the Thai curry paste and all the delicious flavours associated with Thai food (coriander, lime, spring onions and lemongrass etc). One bite into the fish cake reveals flakes of delicious, white fish with jewels of fresh coriander and spring onion for crunch. I like to serve my fish cakes with a lime leaf, cream cheese or a minted yogurt and a red cabbage and carrot slaw – just bursting with Asian goodness. I adore healthy food and these fish cakes tick all the boxes.
If you would prefer not to use fish, chicken breasts work just as well. You will need a food processor, or something similar, to cut and blend the fish and other ingredients together.
Ingredients:
Serves 4
600g of frozen box hake – skinless
¼ cup of finely sliced spring onions
¼ cup of chopped coriander
1tbs of Massaman curry paste or any Thai curry paste you like
½ tsp. salt
½ tsp. pepper
Zest of 1 lemon
Method:
1. Defrost the fish.
2. Place the fish in a food processor and pulse about four times – do not over pulse.
3. Add the curry paste, coriander, spring onion, salt, pepper and lemon zest.
4. Briefly pulse until combined.
5. Roll into small, or medium, sized balls and flatten into a cake shape.
6. Place on a tray, cover and refrigerate for at least 30 minutes.
7. Fry in a little olive oil until slightly browned, crispy on both sides and cooked through.
8. Squeeze some lemon on top and serve immediately.
Dee’s notes:
- If you do find the mixture too wet, add a small handful of breadcrumbs or flour.
- Sprinkle toasted sesame seeds on the fish for a nice crunch.
- Add fresh chilli for extra bite
Leave a Comment