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Thai Fish Cakes

A perfect starter for your at home date night your salmon fishcakes a with aromatic fish sauce, fiery curry paste, zesty lime and fragrant coriander.
Course: Appetizer


  • 150 g Prawns Cooked
  • 1 tsp Thai Fish Sauce
  • 1 tbsp Lime Zest Finely Grated
  • 1 tbsp Coriander Finely Chopped
  • 1 Egg white
  • 1 tsp Caster Sugar
  • 2 Scallions Diced


  • Put the prawns into a food processor, with the fish sauce, curry paste, lime zest, coriander, egg white and sugar. Blend until smooth.
  • Put mixture in a bowl and stir in the spring onions. Shape this mix into small patties, it will help, if you wet your hands slightly first.
  • Heat a large nonstick frying pan. Add 1 tbsp of oil and cook half the fishcakes for 5 minutes until golden, then carefully turn them over and cook for 3-5 minutes more, until cooked through.