Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Spiced fishcakes bound without breadcrumbs — Thailand.
Equipment: Food processor; frying pan
Measures and names
Ingredients
- 400 g white fish, roughly chopped
- 1 tbsp red curry paste
- 1 egg
- 1 tbsp fish sauce
- 2 spring onions (scallions)
- a handful of coriander (cilantro)
- Zest of 1 lime
- 2 tbsp oil, to fry
- Cucumber salad, to serve
Method
- Blitz the fish with the curry paste, egg, fish sauce, lime zest and spring onion to a sticky paste — a few short pulses is enough; over-blending makes it dense.
- Stir through the chopped coriander and shape into 8 small cakes with wet hands.
- Chill for 10 minutes if you have time; it helps them hold together.
- Fry in the oil over a medium heat for 3 minutes each side, until golden and cooked through.
- Serve with a cucumber salad and a squeeze of lime — the fish sauce means no extra salt is needed.
Swaps and tips
Blending the fish gives a bouncy, authentic texture — no breadcrumbs needed. Green beans, finely sliced, are a traditional addition.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 27 g | 2 g | 1 g | 13 g | 241 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
