thai style fish cakes with salad

Classic & Easy Thai Fishcakes

CategoryCooking MethodTagsDifficultyBeginner
Yields1 Serving
Yields1 Serving

Missing your favourite Thai restaurant? No fear, you can replicate some of their dishes right here! One of our favourite starters at a Thai restaurant are their fishcakes. The recipe we have here is almost a meal itself – packed full of fish (you can use any white fish meat – flaky ones do well), potato and herbs. The fishcakes are then fried to a light crisp on the outside, while still retaining its moist centre. We like pairing this with a side of sweet Thai chili sauce – how about you?


 300 g firm white fish, such as cod, haddock or Pollock
 200 g cooked mashed potato
 1 lime, zest & juice
 2 stalks of lemongrass
 1 thumb sized chunk of ginger, peeled & roughly chopped
 2 small cloves of garlic
 1 red chilli, deseeded
 2 spring onions, roughly chopped
 1 small bunch of coriander, stalks included, roughly chopped
 2 tsp fish sauce
 ½ tsp freshly ground black pepper
 4 tbsp plain flour



Preheat the oven to 200C.


Wrap the fish in a piece of baking parchment & place onto a baking tray. Place the tray into the oven, & roast the fish for around 10 minutes, until the flesh has turned opaque white. Set aside to cool.


Into your food processor, add the lime juice & zest, ginger, garlic, chilli, spring onion, coriander, fish sauce, & black pepper, & run the machine until all the aromatics are thoroughly chopped & combined.


Scrape down the sides of the processor, & break up the fish into the bowl, add the potato, & pulse this all together, until the ingredients are evenly dispersed & combined.


Scoop generous tablespoons of the mixture and shape into cakes, dredge these in plain flour, & pan fry on both sides, until golden.

This recipe uses Food Processors

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