Thai fish cakes

I made Thai fish cakes for supper last night.  I wanted to find a recipe that had just fish and not bulked up with potato and the first recipe I tried ended up in a sloppy mess.

This is my adaptation of an Angela Hartnett recipe, I was really pleased with the outcome, the texture was quite meaty and the flavour had a slight spicy kick to it.  It’s a personal taste thing, but next time I think I’ll be brave and add more Thai curry paste as we do love it hot!

I’m afraid I didn’t take many pictures this time round, but when I make them again I’ll add more pictures of the ingredients and process, just like my other recipe posts ♥

For now here are the ingredients, which I have adapted for gluten free and for two people:

  • 250g cod (skinned and roughly sliced)
  • 1 tsp. Thai fish sauce (called Nam Pla)
  • 1-2 tsps. Thai red curry paste (should be gf, but check the label anyway)
  • 1 large tbsp. chopped fresh coriander
  • 2 small or 1 big spring onion – finely sliced
  • pinch dried chili flakes (or more if you are brave)
  • 1 lime (only need the juice from half a lime and the zest is optional)
  • 1 beaten egg ( you will only use about half, this is to bind the mixture)
  • 2-3 tbsps. flour to dust finished cakes – I used fine cornmeal but plain gf will do
  • vegetable oil for frying


  • preheat oven to 180C/160C(fan)/gas4 and put a baking tray in
  • Put all the above ingredients (accept the egg and flour and oil) into a food processor and blitz until chopped and mixed.
  • Add half the beaten egg and blitz again to bind the mixture, if it’s still a bit dry add a bit more.
  • shape the fish mixture into small patties and then lightly dust with the flour – I’m a bit phobic about touching fish and meat, so I wear surgical gloves!
  • At this point you can put in the fridge to chill a bit whilst your preparing your veg
  • when ready to cook, heat a few tbsps. of oil in the frying pan and then fry the fish cakes on a medium heat for about 2-3 minutes each side, until golden brown
  • then transfer to the hot baking tray and cook in the oven for 5 minutes to make sure they are cooked through
  • serve with your favourite rice and stir fry veg and some sweet chili sauce too – Enjoy!

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