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Classic & Easy Thai Fishcakes

Yields1 Serving

thai style fish cakes with salad

 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.