Thai Fish Cakes

Thai Fish Cakes

Thai fish cakes are often serves as a starter or appetizer in Thai restaurants. I love them so much I prefer to make a whole meal out of them. Any white fish fillets are good here, although my all-time favourite is flathead.

serves 2 as a main / 4 as a starter
takes: 15 minutes
400g (14oz) white fish fillets
1 tablespoons red curry paste
2 kaffir lime leaves, finely sliced with scissors, or lime zest
lime wedges, to serve

1. Finely chop the fish and stir in the curry paste and lime leaves / zest.

2. Using a tablespoon, form into balls about the size of a golf ball. Pat down to form more of a burger shape so the fish cakes cook more quickly.

3. Heat a thin layer of oil in a large frying pan over a medium high heat.

4. Fry for about 2 minutes on the first side or until you can see the fish around the sides starting to look ‘cooked’.

5. Carefully turn and cook for another minute, or until the fishcakes are just cooked through. Serve with lime wedges.

Leftover Potential?

OK. Will keep in the fridge for a few days. Can be lovely cold. Be careful when reheating as it’s easy to over cook the fish.

Variations

budget – replace half the fish with soft bread crumbs of a drained mashed can of cannellini beans or chickpeas.

vegetarian – make ‘Thai’ zucchini burgers by adding 1-2 tablespoons curry paste to this recipe and serving with lime wedges instead of the yoghurt.

vegan – you could try replacing the fish with drained mashed cannellini beans or butter beans but they may fall apart.

chicken cakes – replace the fish with ground or minced chicken.

carb lovers / more substantial – serve with steamed rice.

paleo (grain, legume & dairy-free) – make sure your curry paste has minimal sugar.

more veg – serve with steamed asian greens.

Waste Avoidance Strategy

white fish fillets – freeze them.

red curry paste – keep it in the pantry.

kaffir lime leaves – I keep mine in a ziplock bag in the freezer.

lime – will keep in a plastic bag in the fridge for months.

Problem Solving Guide

burning – reduce the heat or cook for less time.

sticking to the pan – use more oil and try a slightly higher heat. Make sure the oil is hot before adding the fish cakes.

fish cakes falling apart – 3 things to watch out for:
1. Make sure you chop the fish finely so that it will bind together. Larger chunks will have difficulty.
2. Be firm when forming the fishcakes – we’re relying on the pressure to keep them together.
3. Don’t turn too early. We need the protein to cook and set to help bind the fishcakes togther. Turning before this happens will allow them to crumble.

bland – season fish cakes or serve with a sauce like a sweet chilli sauce. Next time try more curry paste or a different brand.

Serving Suggestions

Lovely on their own with a green salad. Or serve as a starter either with the lime or with some sweet chilli sauce for dipping. Also good with lime mayo (just stir lime zest and a little lime juice into your favourite mayonnaise).

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