Thai Fishcakes


Healthy and fresh with a delicious kick – you can even make these tasty fishcakes in advance and freeze for a mid-week supper.

  1. Put the chopped fish, spring onions, red chillies, garlic, ginger, coriander and lime into a large bowl. Mix well using a stick blender, making sure to leave some texture.
  2. Take a handful of the mixture and shape into a fishcake. If the mixture is a little wet, you can dust your hands in flour.
  3. Repeat process until all of the mixture has been used.
  4. Heat a splash of oil in a frying pan on medium heat. Lay the fishcakes into the pan and cook for 4-5 minutes on each side until golden brown.
  5. Serve with some sweet chilli sauce and a garden salad.


Prep time: 25 Minutes

Cook time: 10-12 Minutes

Serves: 12

  • 800g mixed fish (cod, haddock, salmon etc.), skinned and chopped

  • 2 spring onions, finely chopped

  • 2 red chillies, finely chopped

  • 2 garlic cloves, finely chopped

  • A thumb of ginger, finely chopped

  • A handful of coriander, finely chopped

  • 1 lime, zested and juiced

  • 1 tbsp sweet chilli sauce

  • Splash of oil