Thai fish cakes

The first Thai recipe brought to these pages and its a beauty! Serve these delicious fishcakes with sesame and soy dressed salad and a good helping of sweet chilli sauce.


Serves 2
200g Cod loin's, diced
2 Tablespoon's Thai red curry paste
Juice of 1 lime
1 Tablespoon fish sauce
1 Slice medium white bread, preferably stale
1 Tablespoon dark soy sauce
Pinch of sugar
1 Stick lemongrass, finely chopped
150g Japanese Panko breadcrumbs
Vegetable oil
1 Egg, beaten

For the salad

Small bag of mixed baby leaf salad
1 Tablespoon dark soy sauce
1 Tablespoon runny honey
1 Tablespoon sesame oil
2-3 Tablespoon's Thai sweet chilli sauce


1. Using a food processor, blitz the slice of bread to fine crumbs, add in the paste, lime, lemongrass, fish sauce, soy sauce, sugar and cod. Blitz once again until combined and slightly thickened.

2. Lightly grease a baking tray with a dash of vegetable oil and shape six small patties from the mixture, rounding the edges with your hand gently so that they are compressed evenly. Lay the patties equal distance apart on the tray, cover with cling film and chill for 20 mins. Preheat the oven to 190C.

3. Once the fishcakes have chilled, arrange two bowls, one with the panko crumbs and the other with the beaten egg, dip each fishcake in the egg and then the crumbs and set back onto the tray and drizzle each fishcake with a little more vegetable oil. Place in the oven for 30 minutes, turning once after 15 minutes to ensure even cooking and colour. The fishcakes should be golden brown in appearance.

4. In a bowl, add the soy sauce, honey and sesame oil and toss the salad leaves to gently coat. Lay the salad leaves down the centre of the plate and top with three fishcakes, drizzle a little sweet chilli sauce around the sides and serve.