Easy Thai Fish Cakes
The easiest fish cakes you will ever make, shared with us by Shanai from Kids Eat by Shanai! No rolling in egg, flour and breadcrumbs – just mix all the ingredients together, then form the mix into cakes as you put them into the oil to cook. They taste fresh with a crispy outside and soft centre... they're just perfect dipped in sweet chilli sauce! For entertaining, we recommend making 16 small fish cakes that can be used as finger food, but you can also make them larger and serve for dinner.
Recipe Tester Feedback: “These were received with a round of 'yum's! As far as fish cakes go, these ones were not too fishy and had a nice taste and texture." - Nicki
No: Gluten / Dairy / Nuts
Preparation Time 10 minutes
Cooking Time 15 minutes
Makes 16 small fish cakes (for finger food)
Can be frozen
You will need:
large frying pan
- fresh coriander - 1 Tbsp, leaves
- baby spinach - handful, leaves
- carrot - 1, roughly chopped
- green beans - 4
- white fish fillets - 400g, raw or cooked
- egg - 1
- soy sauce - 2 tsp, *ensure GF if required
- lime - 1/2, juice only
- rice flour - 45g, or plain flour (*use rice flour for GF)
- rice bran oil - for shallow frying
- sweet chilli sauce - to serve, optional
- Add the fresh coriander leaves (1 Tbsp) and spinach leaves (handful) to the bowl. Chop Speed 5 / 5 seconds. Scrape down sides.
- Repeat Speed 5 / 5 seconds. Scrape down sides.
- Add the chopped carrot (1) and green beans (4) to the bowl. Chop Speed 5 / 6 seconds.
- Add the fish fillet (400g), egg (1), soy sauce (2 tsp), lime juice (from 1/2 lime) and rice flour (45g) to the bowl. Mix Speed 5 / 10 seconds.
- Heat 1cm of rice bran oil in a large frying pan over medium high heat. Use caution when deep frying foods or working with hot oil. Heat the oil slowly and gradually to the target temperature, and be sure to lower the food gently into the oil to prevent splashes. Keep a lid nearby and use it to cover the pot or pan in the event of a fire; never try to use water to extinguish a grease fire.
- Once the oil is hot, use damp hands to make tablespoons of mixture into fish cakes and gently place them into the oil.
- Cook the cakes in batches, for 2 minutes on each side.
- If you are using raw fish, you may want to place the fish cakes into a preheated oven at 180C for 10 minutes after frying to ensure they are cooked through. Otherwise, keep them warm in a low oven until all fish cakes have been cooked.
- Serve with sweet chilli sauce or your preferred sauce.
Make your own!
* Make your own sweet chilli sauce with the Sweet Chilli Dipping Sauce recipe from The Make It At Home Issue.