Thai fish cakes

Stephania Mitsides



Makes 12 small fish cakes
Category:For Kids


  • 500g cod fish, chopped
  • 300g large prawns, cleaned and chopped
  • ⅓ cup fresh coriander, chopped
  • ¼ cup corn starch
  • 2 Tbsp fish sauce
  • 2 Tbsp sweet chili sauce
  • 1 tsp fresh ginger, grated
  • 1 garlic clove, minced
  • 1 egg, beaten
  • 2 spring onions, chopped
  • ½ cup green beans, finely sliced
  • ⅓ cup olive oil
  • ½ cup breadcrumbs


For the dipping sauce:

  • 2 Tbsp smooth peanut butter
  • 1 Tbsp fresh coriander, chopped
  • 3 Tbsp olive oil
  • 2 Tbsp lime juice
  • 1 Tbsp soy sauce


In a food processor, pulse the fish and prawns until smooth. Add the coriander, corn starch, fish sauce, sweet chili sauce, ginger, garlic and egg and pulse. Transfer to a bowl and add the spring onions, green beans and breadcrumbs. Shape the mixture into 12 mini fish cakes or 6 large ones and place in the freezer for 20 minutes.

To prepare the sauce, whisk all ingredients together until smooth.

In a large frying pan, heat the olive oil and cook the fish cakes for 3-4 minutes on each side until golden brown. Place the cooked fish cakes on a plate lined with kitchen paper and let them cool for 5 minutes.

Dip in the sauce and enjoy!

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