Thai Style Fishcakes

Thai Style Fishcakes

In just three steps, create your own Thai Fish Cakes. Serve with rice, noodles or even a salad for a real authentic, home made dish.

Ingredients



300g cooked haddock, Pollock, or other firm white fish
300g cooked, cooled mashed potato
1 lime, zest
2 red chillies, deseeded & finely chopped
1 garlic clove, grated
2 inch chunk of ginger, peeled & grated
2 lemongrass stalks, bashed & finely chopped (optional)
1 small bunch coriander, chopped
2 tbsp fish sauce
1 egg
Flour, for dusting
3 tbsp Crisp ‘n Dry
2 tbsp butter

Step 1

Mix together the fish, potato, lime zest, chilli, garlic, ginger, lemongrass, coriander, fish sauce & egg in a large bowl, until combined. Try to keep a little texture in the mixture.

Step 2

Shape the mixture into 6 cakes, & dust each with flour.

Step 3

Heat the butter & oil in a frying pan over a medium heat. Fry the fishcakes for 5 minutes on each side. Remove from the pan & serve.

Our Delicious Recipes

Stay up to dateSign up

If you’d like us to let you know when we add more recipes or launch a competition, enter your details in the fields below.

We use cookies to give you the best experience we can. If you continue, we'll assume you're happy to receive all cookies from the website.

More about our cookies