Thai-spiced fishcakes recipe

Name: Thai-spiced fishcakes recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) sustainable white fish, like pollock, whiting or gurnard; 3 tbsp thai green curry paste; 4 tbsp heaped of breadcrumbs; 1 tbsp flour, for dusting; 1 tbsp olive oil; 1 pinch sea salt; 100 g (3.5oz) roasted peanuts, roughly crushed, to serve; 2 large courgettes, trimmed; 3 good-sized carrots, trimmed; 1 large or 2 smaller mangoes (opt for firmer ones, so not too ripe); 1 garlic clove, chopped; 1 red chilli, deseeded and sliced lengthways; 0.5 tsp sea salt juice; 2 limes, zested; 1 tsp sugar or 2 teaspoons honey; 1 handful large fresh coriander leaves-

Servings: persons

200 g (7.1oz) sustainable white fish, like pollock, whiting or gurnard
3 tbsp thai green curry paste
4 tbsp heaped of breadcrumbs
1 tbsp flour, for dusting
1 tbsp olive oil
1 pinch sea salt
100 g (3.5oz) roasted peanuts, roughly crushed, to serve
2 large courgettes, trimmed
3 good-sized carrots, trimmed
1 large or 2 smaller mangoes (opt for firmer ones, so not too ripe)
1 garlic clove, chopped
1 red chilli, deseeded and sliced lengthways
0.5 tsp sea salt juice
2 limes, zested
1 tsp sugar or 2 teaspoons honey
1 handful large fresh coriander leaves-

1
Roughly chop the fish and place it in a food-processor with the curry paste.
2
Pulse until you have a coarse paste - don't whip it up too finely.
3
If you don't have a food-processor, just lay the fish and curry paste on a large cutting board and chop with a big knife, pressing with the side of the knife to mash and mix the fish with the curry paste.
4
Fold in the breadcrumbs and shape into balls.
5
Dust with a little flour to keep them from sticking.
6
You should be able to get eight little fish cakes out of the mixture, giving you two for each person.
7
Pop them into the fridge to firm up for 30 minutes.
8
Meanwhile, make the salad.
9
Using a vegetable peeler, peel the courgettes along their length, then just keep going, making strips of the flesh until you reach the seed pod in the centre.
10
Nibble the seed pod while you cook or thinly slice it and add it to the salad.
11
Peel the carrot in the same way.
12
Peel one side of the mango using a vegetable peeler and then shave off long, thin slivers of the mango's flesh with the peeler, so it's similar in shape and texture to the courgettes and carrots.
13
Continue around the whole of the mango until you've used most of it up.
14
Save any remaining bits of mango for a fruit salad.
15
Mix the courgettes, carrot and mango together with the garlic, chilli, salt, lime juice and zest, and sugar or honey.
16
Set aside while you fry the fishcakes.
17
Press each ball down into a little cake and fry in olive oil until golden on each side.
18
Serve with the som tam salad and garnish with coriander leaves and crushed peanuts.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 200 g (7.1oz) sustainable white fish, like pollock, whiting or gurnard, 3 tbsp thai green curry paste, 4 tbsp heaped of breadcrumbs, 1 tbsp flour, for dusting, and more.

Yes, Thai-spiced fishcakes recipe falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!