Simple Thai fish cakes

For a no-fuss taste of Asia, Donna Hay's fish cakes are hard to beat
By Donna Hay
Simple Thai fish cakes
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the fish cakes

  • 500g firm white fish fillets, skin off
  • 2 tsp ginger, finely grated
  • 2 tbsp chilli jam
  • small handful coriander leaves
  • 1 egg white
  • vegetable oil, for shallow frying
  • lime wedges, to serve

For the cucumber and lime salad

  • 1 tbsp lime juice
  • 2 tsp fish sauce
  • 1 1/2 tsp caster sugar
  • 3 Lebanese cucumbers, sliced lengthways with a vegetable peeler
  • small handful mint leaves
  • small handful coriander leaves

Tips and Suggestions

If you can't find Lebanese cucumbers, which are small, dark green and smooth-skinned, you can substitute these with the longer English variety (also known as hothouse or telegraph).


1. Place the fish, ginger, chilli jam, coriander and eggwhite in the bowl of a food processor and process until smooth. With slightly wet hands shape the mixture into 12 flat cakes. Heat a non-stick frying pan over medium-high heat. Add 1cm of oil and cook the fish cakes, in batches, for 3'4 minutes each side or until cooked through.

2. To make the cucumber and lime salad, place the lime juice, fish sauce and sugar in a bowl and mix to combine. Add the cucumber, mint and coriander and toss to coat. Serve with the fish cakes and lime wedges.

donna hay - fast fresh simple

For more Donna Hay recipes and to view her range of cookery books, visit Donna Hay's website

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