Thai fishcakes - new recipe
Waitrose and Partners

Thai fishcakes

These make a wonderful starter or a light lunch with salad. Try using any white fish or white crabmeat instead of the prawns, and add half a chopped chilli to give an extra kick.

  • Serves4
  • CourseStarter
  • Prepare10 mins
  • Cook12 mins
  • Total time22 mins


  • 2 Cooks' Ingredients Makrut Lime Leaves
  • 50g trimmed fine green beans, finely sliced
  • 250g cod fillet
  • 150g pack raw king prawns
  • 1 tbsp Cooks' Ingredients Thai Red Curry Paste
  • 1 medium egg
  • 1 tsp Cooks' ingredients Nam Pla Fish Sauce
  • 25g plain flour
  • ½ Thai red chilli, finely chopped
  • 1 tbsp oil
  • 1 tbsp chopped coriander
  • 4 tbsp Blue Dragon Sweet Chilli Dipping Sauce