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Overhead shot of Thai fish cakes with peantu sauce on a grey plate on a marble surface
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Thai Fish Cakes with Peanut Sauce

These Thai fish cakes are such an easy dinner! Serve with an incredible peanut dipping sauce and sticky rice and then save the rest for lunch the next day.
Course Appetizer, Main Course
Cuisine Thai
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 fish cakes
Calories 426kcal
Author Amy Fulwood

Ingredients

  • 450 g Skinless White Fish
  • 1 Lime
  • 1 tablespoon Thai Red Curry Paste
  • 25 g Fresh Coriander
  • 3 cloves Garlic crushed
  • ½ Chilli
  • 1 Egg
  • 6 tablespoon Cornflour
  • Vegetable Oil for frying
  • 85 ml Coconut Milk
  • 120 g Chunky Peanut Butter
  • 2 teaspoon Soy Sauce
  • 2 teaspoon Fish Sauce
  • 1 Chilli finely chopped
  • 5 teaspoon Light Brown Sugar
  • 1 Spring Onion thinly sliced, to serve
UK Measures - US Measures

Instructions

  • Put the fish, zest of the lime, curry paste, coriander, garlic, chilli, egg and cornflour in a food processor and pulse until minced but not paste.
  • Scoop 3 tablespoons of mixture into your hand and form into a flattened cake shape. Repeat with the rest of the mixture.
  • Heat a tablespoon of oil over a medium high heat. Fry the fish cakes for 2-3 minutes on each side in batches.
  • Mix peanut butter, coconut milk, juice of the lime, soy sauce, fish sauce, chilli and brown sugar in a saucepan and melt over a medium heat. Set aside to cool. Serve the fish cakes with the sauce and sprinkled with sliced spring onion.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 426kcal | Carbohydrates: 26g | Protein: 33g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 97mg | Sodium: 625mg | Potassium: 709mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1230IU | Vitamin C: 32mg | Calcium: 57mg | Iron: 2.7mg