Thai-Style Fishcakes

Name: Thai-Style Fishcakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 600g white fish fillets, roughly chopped; 2 tbsp red curry paste; 2 kaffir lime leaves, shredded; 1 long red chilli, sliced; 2 tsp fish sauce; 1 egg; 1/4 cup plain flour; 1/2 cup fresh green beans, thinly sliced; oil for frying; sweet chilli sauce and cucumber to serve

Australian cafe-style Thai fishcakes with red curry paste, kaffir lime and sweet chilli. Blending the fish mixture until it turns properly sticky and paste-like, rather than just combined, gives the fishcakes their springy, bouncy texture.

Total time

25 min

Prep

15 min

Cook

10 min

Difficulty

medium

Cuisine

Australian

Ingredients

600gwhite fish fillets, roughly chopped

2 tbspred curry paste

2kaffir lime leaves, shredded

1long red chilli, sliced

2 tspfish sauce

1egg

1/4 cupplain flour

1/2 cupfresh green beans, thinly sliced

oilfor frying

sweet chilli sauce and cucumberto serve

Instructions

Blend fish, curry paste, kaffir lime, chilli, fish sauce and egg until combined.

Stir in flour and beans.

Shape into flat cakes.

Shallow-fry in oil 3 minutes per side until golden.

Serve with sweet chilli sauce and sliced cucumber.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

200

Protein

31.8g

Fat

3.2g

Carbs

9.6g

Fiber

1.5g

Sodium

451mg

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