Thai fishcakes

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Can be made with these products:


Multipro Compact

  • 300g firm white fish, such as cod, haddock or Pollock
  • 200g cooked mashed potato
  • 1 lime, zest & juice
  • 2 stalks of lemongrass
  • 1 thumbsized chunk of ginger, peeled & roughly chopped
  • 2 small cloves of garlic
  • 1 red chilli, deseeded
  • 2 spring onions, roughly chopped
  • I small bunch of coriander, stalks included, roughly chopped
  • 2 tsp fish sauce
  • ½ tsp freshly ground black pepper
  • 4 tbsp plain flour


  • Preheat the oven to 200C.
  • Wrap the fish in a piece of baking parchment & place onto a baking tray. Place the tray into the oven, & roast the fish for around 10 minutes, until the flesh has set white. Set aside to cool.
  • Into your food processor, add the lime juice & zest, ginger, garlic, chilli, spring onion, coriander, fish sauce, & black pepper, & run the machine until all the aromatics / these ingredients are thoroughly chopped & combined.
  • Scrape down the sides of the processor, & break up the fish into the bowl, add the potato, & pulse this all together, until the ingredients are evenly dispersed & combined.
  • Scoop generous tablespoons of the mixture and shape into cakes, dredge these in plain flour, & pan fry on both sides, until golden.

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