Thai fishcakes

Thai fishcakes

From Pasta to Pancakes
Claire Peters

Not only fresh and fragrant but also an economical choice, Thai fishcakes are so easy to make and they’re great to give your mates. Serve them with some sweet chilli sauce and a big green salad for a healthy and very simple meal. Make sure everyone brings their own booze and get them to chip in for the shopping so the cook or cooks aren’t left short-changed.


Quantity Ingredient
700g fish fillets, skinned and chopped, such as cod, haddock, or salmon
3 spring onions, chopped finely
2 red chillies, deseeded and chopped finely
3 garlic cloves, peeled, chopped and crushed
5cm ginger, peeled and chopped finely
3-4 tablespoons coriander leaves, finely chopped
3 limes, use the juice of one and grate the zest off them all
1 teaspoon sweet chilli sauce, plus about 200 ml extra to serve
2 tablespoons vegetable oil


  1. Chop all the ingredients. Combine the fish, spring onions, chillies, garlic, ginger, coriander, limes and sweet chilli sauce. If you have a hand held whizzer you can use it to combine the ingredients even more. A chunkier version is fine, however.
  2. Take 1 tablespoon of the mixture and shape it into a fishcake using your hands. If the mixture seems too dry add a little more lime juice, and if it’s very wet sprinkle about 1 tablespoon of plain flour over your hands to help shape the patties. You should be able to make about 12 fishcakes from the mixture.
  3. Heat the oil in a frying pan and add the fishcakes. You may need to cook them in batches if your pan is small.
  4. Fry them over a medium heat for 4–5 minutes on each side until golden. Serve hot.

Serving suggestions:

  • Sweet chilli sauce is a great dipping sauce, or try soy sauce mixed with a little honey. Great with a big green salad and some boiled potatoes. Perfect for a night in with all your mates.


  • Cook the fishcakes as soon as you make them or keep them raw in the fridge to cook later that day.
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