Easy Thai Fish Cakes

Easy Thai fish cakes.Expect your taste buds to explode with the combined taste and flavours of lime, coriander, ginger and a touch of sweet  of chilli.Try using crab or prawns as an alternative with one of our easy fish cakes recipes which are perfect for a midweek tasty treat.

 Prep time: 25 mins, plus 20 minutes chilling time.  Cook time: 5 mins

Serves: 2 as a main course, 4 as a starter or eight as bites for dipping with a sweet chilli sauce


  • ½ bunches spring onions finely chopped
  • ½ red chillies, finely chopped
  • 1 cm ginger peeled and grated
  • 1-2 tbsp Thai green curry paste
  • 4 tbsp desiccated coconuts
  • 1 packets Tilda Lime and Coriander Steamed basmati rice
  • 1 x 170g can white crab meat, well drained
  • 1 lime zest
  • 1 small bunch coriander, chopped
  • 2 eggs, beaten
  • 200 g white breadcrumbs
  • sunflower oil, to fry


  1. In a food processor, lightly mix together spring onions, chilli, ginger, curry paste, coconut, rice, crab, lime zest, and coriander. Add one beaten egg to bind.
  2. If you find the mixture too wet, try adding a handful of the breadcrumbs until the mixture binds.

    2. Shape the mixture into small balls with your hands,then flaten to your disired thickness.
  3. Chill for 20 minutes then coat in the breadcrumbs.

    3. Fry in a little oil for 3-4 minutes until crisp, golden brown and piping hot all the way through.

    4. Serve with sweet chilli dipping sauce and lime wedges.

Try Serving with

  • sweet chilli sauce
  •   and
  • 2-4 lime wedges

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