How to make Thai fish cakes

Fish cakes are a popular appetizer and snack in Thailand. In this recipe, delicately spiced fish cakes are served with sweet chili sauce for dipping.


Mince the fish

Place 10 oz (300g) roughly chopped firm white fish fillets into a food processor or blender and pulse until smooth. Add 1½ teaspoons red curry paste, 1 minced (crushed) garlic clove, 1 tablespoon fish sauce, 2 tablespoons cornstarch and 1 egg white and pulse until well combined.

Chop the other ingredients

Finely chop 2 kaffir lime leaves and thinly slice 1 scallion (spring onion). If you have trouble tracking down kaffir lime leaves, use 1 teaspoon of finely chopped fresh lime zest as a reasonable substitute.

Mix all ingredients together

Transfer the fish mixture, kaffir lime leaves and scallion into a bowl and stir to combine. Cover and refrigerate for 15 minutes.

Form the mixture into patties

Divide the mixture into 6 equal portions and shape each with wet hands into flat round patties.

Cook the fish cakes

Heat 1 tablespoon canola or peanut oil in a frying pan over a medium heat. Cook 3 fish cakes for 3 minutes on each side until golden brown. Remove to a serving plate and cook the remaining 3 fish cakes. (If you have a large enough frying pan you can cook all the fish cakes at the same time.)

Serve with sweet chili sauce

Serve the fish cakes warm or at room temperature with sweet chili sauce for dipping.