Thai curry fish cakes with sweet chilli dressing

Thai curry fish cakes with sweet chilli dressing

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(5 ratings)

Prep: 15 mins Cook: 10 mins


Serves 4
Whizz up white fish fillets with curry paste and green beans to make a zesty starter or snack

Nutrition and extra info

Nutrition: per serving

  • kcal188
  • fat8g
  • saturates1g
  • carbs9g
  • sugars5g
  • fibre1g
  • protein19g
  • salt1.3g


  • 400g pack frozen pollock fillets, thawed, dried and roughly chopped
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tbsp red Thai curry paste
    Thai curry paste

    Thai curry paste

    Many Thai and Thai-inspired dishes start with a highly flavoured paste. These are made from a…

  • 2 tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tbsp cornflour
  • zest and juice 1 lime



    The same shape, but smaller than…

  • 50g green beans, trimmed and finely sliced
  • 2 tbsp sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 3 tbsp sweet chilli dipping sauce
  • leafy salad, to serve


  1. Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.

  2. Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.

  3. While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.

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6th May, 2015
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