Seasoned with red Thai curry paste, ginger, cilantro and lime, these Thai fish cakes are full of bright flavour. Try them as a starter, or serve with a salad for a light and healthy meal.
I do really love fish cakes, but sometimes I can find them a bit lacking in the flavour department. If you feel the same and are looking for something with a little more zing to them - these Thai fish cakes are totally for you.
Southeast Asian flavours are some of my favourites to cook with - especially when it comes to seafood. The balance of spice and citrus is such a great pairing, and I love the fresh and bright flavour they add to any dish.
These fish cakes are seasoned with red Thai curry paste, fresh ginger, fresh lime and cilantro. It gives them just a kick of spice with a hint of citrus and lemongrass flavour and a hint of ginger.
How to make Thai fish cakes
This recipe is really easy to put together especially if you already have leftover cooked fish on hand.
Simply flake up the fish and place into a medium sized bowl then add the egg, green onion, red curry paste, cilantro, mayo, ginger, lime juice and zest.
Give everything a good mix to make sure that the curry paste gets distributed evenly.
Then mix in the panko bread crumbs.
Divide the mixture into 4 equal pieces, then roll each piece into a large ball before flattening into a patty shape.
Add a bit of oil to a non-stick skillet and heat over medium heat.
When the oil is heated, add the fish cakes to the skillet.
Cook the fish cakes for 3-4 minutes per side then serve with the Thai style tartar sauce.
For the BEST flavoured Thai fish cakes you will want to start with a great Thai curry paste. I use Mae Ploy and the flavour of it is unbelievable.
If you are cooking your fish just before you make your fishcakes, give it time to cool before adding the rest of the fish cake ingredients.
If you find that the mixture is not holding together when trying to form a patty, add a little more mayo until the patties hold together.
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Thai Fish Cakes
- 4 Tablespoons mayonnaise
- 1.5 teaspoons capers - minced
- 1⁄4 lime (juice and zest)
- 1 Tablespoon minced green onion
- salt & pepper
- Flake the fish and put into a medium sized bowl.
- Add the egg, mayo, red curry paste, cilantro, green onion, lime juice and zest of lime, and ginger.
- Mix well, then stir in the breadcrumbs.
- Divide the mixture into 4 equal pieces, then roll each piece into a ball then flatten into a patty shape.
- Heat a large skillet to medium heat, then add a bit of oil to the pan.
- When the pan is hot, add the fish cakes and cook for 3-4 minutes on each side.
- To make the tartar sauce, mix together the mayo, minced capers, lime zest and lime juice, and minced green onion then season with sea salt and pepper.
- For the BEST flavoured Thai fish cakes you will want to start with a great Thai curry paste. I use Mae Ploy and the flavour of it is unbelievable.
- If you are cooking your fish just before you make your fishcakes, give it time to cool before adding the rest of the fish cake ingredients.
- If you find that the mixture is not holding together when trying to form a patty, add a little more mayo until the patties hold together.
* nutritional information is calculated by online tools and may not be 100% accurate.