Thai Fish Cakes

Fish cakes are a tasty treat and infusing them with Thai flavors make them even better, these will definitely activate your taste buds and leave you wanting more. They have great texture on the exterior and the interior is light with a slight crispness from the green beans. When accompanied by a sweet dipping sauce it really amplifies the dish. You have an amazing plate that can be served as a snack, side or an appetiser.

Ingredients (Serves 2)

1 8 oz. white-flesh fish fillet, boneless and skinless
2 tablespoons Thai red curry paste
1 tablespoon corn starch
1 beaten egg
4 kaffir lime leaves, finely minced
Salt and black pepper
5 green beans, trimmed and thinly sliced
Olive oil for frying

Dipping Sauce

3 tablespoons Reduced Sugar Tomato Ketchup
2 tablespoons chilli sauce


Add the fish fillet to a food processor along with the red curry paste, corn starch, beaten egg and lime leaves. Season with a little salt and pepper then process until a paste forms. Transfer the paste to a bowl, add the thinly sliced green beans and fold into the fish cake mixture.

When the mixture is done divide it into 8 equal portions, form the fish cakes with your hands and place them onto a platter. Once this is done fill a deep pan or wok with enough oil to deep fry the cakes and heat oil until hot.

Fry the fish cakes in small batches for 3 minutes or until golden brown. When they are fried place them on paper towels to drain the excess oil.

As the fish cakes are draining make the sauce by adding the reduced sugar tomato ketchup and chili sauce into a small bowl. Mix well.

Plate and serve the fish cakes with the dipping sauce and enjoy every bite!