Red Thai fishcakes
- Published: 30 Apr 11
- Updated: 18 Mar 24
These quick and easy Thai fishcakes make a perfect starter, and really have only three main steps – whizz and stir up the ingredients, chill, fry. They use both king prawns and white fish.
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Serves 4
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Takes 15 min to make, 6 min to cook, plus chilling
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Ingredients
- 300g raw peeled king prawns, defrosted
- 150g skinless white fish fillets (such as hoki or coley)
- 2 tbsp red Thai curry paste
- 4 spring onions, finely sliced
- 2 tbsp chopped fresh coriander
- 1 red chilli, deseeded and finely chopped
- 3 tbsp groundnut oil
- Lime wedges and sweet chilli dipping sauce to serve
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Method
- Pulse the prawns, fish and curry paste in a food processor until smooth, then stir in the spring onions, coriander and chilli. Form into 8 patties, cover and chill for half an hour.
- Heat the oil in a frying pan over a medium heat and cook the fishcakes for 3 minutes on each side. Serve with lime wedges, sweet chilli dipping sauce and a green salad.
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- Recipe from May 2011 Issue
Nutrition
Nutrition: per serving
- Calories
- 185kcals
- Fat
- 10.6g (1.8g saturated)
- Protein
- 20.7g
- Carbohydrates
- 1.6g (1.2g sugar)
- Fibre
- 0.2g
- Salt
- 0.7g
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Absolutely gorgeous so easy to make and so tasty will definitely make again
Really easy and delicious. I made them into canapes and they were divine