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Member recipe

Thai fishcakes

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(3 ratings)

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Serves 4

A Thai fishcake recipe that uses a method for getting air into the mixture for a lighter cake

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  • 250g-300g white fish fillets (eg haddock, pollock), chopped
  • 2 cloves garlic, peeled and roughly chopped
  • 5cm ginger, peeled and roughly chopped
  • 1 stalk lemongrass, outer leaves removed and white part roughly chopped
  • 3 spring onions, finely chopped
  • 1 red chilli, roughly chopped (or 4 dried chillies, de-seeded and soaked in hot water for 10 minutes)
  • handful of fresh coriander
  • 1 tbsp groundnut oil
  • 3 tsp fish sauce
  • half a tsp salt
  • zest of 1 lime
  • 1 tsp sugar
  • 1 egg lightly beaten
  • groundnut oil for frying
  • salad leaves, lime wedges and sweet chilli sauce to serve


    1. Into a food processor put the garlic, ginger, lemongrass, spring onion, chilli, coriander and the tbsp oil. Pulse until it is well chopped up.
    2. Add the fish, fish sauce, salt, lime zest, sugar and egg and whizz until it forms a smooth paste. Scoop out into a bowl and, using your hands, pick up the mixture and repeatedly through it against the side of the bowl. Do this for 3-4 minutes (this thickens and aerates the mixture). Chill the mixture for 15 minutes.
    3. Shape into little patties and shallow fry for a few minutes on each side until golden and cooked through.

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Ken F's picture

I take it you mean "throw" rather than "through".

nickyatkins's picture

Worked really well and very easy to do

mariemunro's picture
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fantastic flavours and really easy to make. All the family loved them