Red Thai fishcakes

Name: Red Thai fishcakes
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: Serves 4
Cuisine: Thai recipes
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

Published: 30 Apr 11
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
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

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.

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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