Thai fishcakes

Thai fishcakes


  • 500g skinless fish fillets
  • 2 tbsp red curry paste
  • 4 garlic cloves, crushed
  • 1 scotch bonnet, de-seeded and finely chopped, optional
  • 1-2 tbsp cayenne pepper, optional
  • 3cm ginger, freshly grated
  • 4 tbsp chopped coriander
  • 1 tbsp light soy sauce
  • 2 tbsp onion powder
  • 75g French beans, very finely chopped
  • Peanut oil for frying


  1. Use a knife or food processor to roughly chop up the fish and place in a bowl.
  2. Stir in the remaining ingredients and mix well to combine.
  3. Wet your hands, scoop up about 2 tbsp of the fish mixture and flatten into a patty shape.
  4. Heat a large frying pan, add some oil and fry the fishcakes until golden.
  5. Remove and drain on kitchen paper. Keep warm while you fry the rest.

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