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Thai fishcakes - new recipe

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.

3 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseStarter
  • Prepare10 mins
  • Cook12 mins
  • Total time22 mins

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  • 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


  1. Soak the lime leaves in a little boiling water for 2 minutes, drain and finely chop. Cook the beans in boiling water for 1 minute until just tender.

  2. Place the cod, prawns, curry paste, egg, fish sauce, flour, chilli and lime leaves in a food processor and blitz to give a coarse paste, then season. Stir in the beans.

  3. With wet hands, mould into 12 fishcakes. Heat the oil in a large frying pan and fry in 2 batches for 2-3 minutes on each side until golden and cooked throughout. Serve sprinkled with coriander and the dipping sauce on the side.


Typical values per serving when made using specific products in recipe


868kJ/ 206kcals



Saturated Fat












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3 out of 5 stars1 rating