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Recipe Thai fish cakes
King prawns and basa fillets are blended with aromatic spices and fresh mint to create these flavoursome bites. Enjoy as a starter or serve alongside a Thai-inspired summer feast.
Recipe tips
When shaping the fishcakes, rub your fingertips with a little oil beforehand. This will help the mixture to become less sticky and easier to roll.
Once the mixture is blended and shaped, it can be frozen. Just place the raw fishcakes on a baking tray and leave in the freezer until solid, then transfer to a zip-lock bag or container.
You can shallow fry the fishcakes too over a medium-high heat if you prefer.
Thai fish cakes
Ingredients
- 200g/7oz white fish fillets, such as basa, skinned, deboned and cut into chunks
- 75g/2⅔oz raw king prawns, heads and shells removed
- 2 tbsp Thai red curry paste
- 1 tbsp fish sauce
- 1 tsp caster sugar
- 60g/2¼oz green beans, finely sliced
- 5-8 fresh mint leaves, finely chopped
- 5 fresh makrut lime leaves, finely chopped (optional)
- 500ml/18fl oz vegetable oil, for frying
- sea salt
Instructions
- Put the white fish, prawns, red curry paste, fish sauce and sugar into a food processor and blend until all the ingredients are combined. Alternatively, use a hand-held stick blender. The mixture should turn into a smooth dough with a vibrant orange colour.
- Transfer the mixture to a mixing bowl. Add the green beans, mint, lime leaves (if using) and a pinch of salt. Fold all the ingredients together.
- Place 1 tablespoon of the fish mixture on your fingers, then shape into small bite-size balls and flatten slightly. Repeat this process until all the mixture is used. At this stage, you can chill the mixture for at least 1 hour to help solidify the fishcakes before cooking.
- To cook the fishcakes, add the oil to a deep, heavy-bottomed pan and heat to 170–180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fishcakes in batches until they puff up and float to the top, about 2–3 minutes. Once cooked, use a metal slotted spoon to carefully remove the fishcakes and transfer onto kitchen paper to drain any excess oil.
- Serve the Thai fishcakes with salad, mint leaves and sweet chilli dipping sauce, if you like.
Shopping List
Fruit and vegetables60g/2¼oz green beans, finely sliced
5-8 fresh mint leaves, finely chopped Tins, packets and jars
2 tbsp Thai red curry paste Cooking ingredients
1 tsp caster sugar
1 tbsp fish sauce
sea salt
500ml/18fl oz vegetable oil, for frying Meat, fish and poultry
75g/2⅔oz raw king prawns, heads and shells removed
200g/7oz white fish fillets, such as basa, skinned, deboned and cut into chunks Other 5 fresh makrut lime leaves, finely chopped (optional)
Notes
King prawns and basa fillets are blended with aromatic spices and fresh mint to create these flavoursome bites. Enjoy as a starter or serve alongside a Thai-inspired summer feast.
When shaping the fishcakes, rub your fingertips with a little oil beforehand. This will help the mixture to become less sticky and easier to roll.
Once the mixture is blended and shaped, it can be frozen. Just place the raw fishcakes on a baking tray and leave in the freezer until solid, then transfer to a zip-lock bag or container.
You can shallow fry the fishcakes too over a medium-high heat if you prefer.
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