Spicy Thai Fish Cakes
Contract Catering
Spicy Thai Fish Cakes
Only 30 minutes to prepare
and 8 minutes minutes cooking time
Serves 20
Print menuSpicy Thai Fish Cakes
Ingredients
1 kg of fish, salmon, white fish or mullet
250g peeled potatoes, cut into 2cm dice
2 no small red onion, finely diced
5 cm fresh ginger, finely diced
1 stalk of lemon grass, finely diced
150g coriander, finely chopped
4 no cloves of garlic, finely chopped
4 no lime leaves finely chopped
200g fine sliced spring onions
1 tblsp castor sugar
5ml asian fish sauce
Method
- Poach or steam the fish, flake and allow to cool.
- Cook the potatoes and pass through a fine sieve, making sure the potato puree is dry.
- Place the red onion, ginger, lemon grass and garlic in a pan and sweat for 5 minutes, then allow to cool.
- Combine the potatoes, fish, sweated items and remaining ingredients and mix together, if the mixture seems wet thicken with a little mash potato powder.
- Shape the mixture into 20,2cm big cakes. These can then be pan fried as they are or coated with either sesame seeds, breadcumbs or crushed mixed seeds.
- Serve with chilli jam and lemon wedges.

