Best Thai fish cakes

    Best Thai fish cakes


    1 person made this

    Versatile, these can be made small for finger food or slightly larger for an entree or serve with an asian style salad for a light lunch or main meal. You can substitute chicken fillets for fish as a change!

    Victoria, Australia

    Serves: 4 

    • 500gms boneless white fish (use 2 varieties for maximum flavour)
    • 1 egg
    • 1 stick lemongrass (finely sliced)
    • 125 ml coconut cream/milk
    • 2 tabs fish sauce
    • 2 tabs grated palm sugar
    • 2 chopped red chillies
    • 2 cloves garlic
    • 150 gms finely chopped green beans
    • ½ red capsicum finely chopped
    • 1 bunch coriander chopped

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Place first 8 ingredients in food processor and combine (don’t over process)
    2. Remove blade, then add last 3 ingredients & stir by hand.
    3. Shallow fry in peanut oil, a teaspoon full for finger food or 1-2 tablespoons full for entrée or main size servings.
    4. Turn when set and cook til golden. A few minutes each side for mini size, longer for larger size. (Beware... the palm sugar can cause them to burn easily!)
    5. Serve with dipping sauce: Combine equal quantities of crushed peanuts or cashews, fish sauce, sweet chilli sauce and soy sauce and garnish with coriander.
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    Reviews in English (2)


    Wow, these taste great and are very, very authentic. In fact, despite having used allrecipes for the last 2 years or so I have never left a comment or rated a recipe. These are so good it would be a crime not to share!!!  -  30 Sep 2012  (Review from Allrecipes UK & Ireland)


    Very easy to prepare and cook and they were absolutely delicious! A massive hit in our household, we served with coconut rice and a sweet chili dipping sauce.  -  03 Nov 2016  (Review from Allrecipes UK & Ireland)

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