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Easy Thai fishcakes  recipe

Easy Thai fishcakes recipe

132 ratings

Give your salmon fishcakes a Thai-twist by combining with aromatic fish sauce, fiery curry paste, zesty lime and fragrant coriander. A light lunch or snack for all the family to enjoy. See method

  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 265 calories / serving
  • Healthy


  • 440g (14 1/2oz) skinless, boneless salmon fillet
  • 2 tbsp Thai fish sauce
  • 1 level tbsp Thai red curry paste
  • 1 tsp finely grated lime zest
  • 1 tbsp finely chopped coriander
  • 1 medium egg white
  • 1 tsp caster sugar
  • 2 spring onions, thinly sliced
  • 2 tbsp vegetable oil
  • rice
  • greens, to serve
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    3g 14%
  • Sugars

    1g 2%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 1.6g Protein 23.7g Fibre 0.2g


  1. Put the salmon into a food processor, along with the fish sauce, curry paste, lime zest, coriander, egg white and sugar. Whiz until you have a smooth, mousse-like paste.
  2. Put mixture in a bowl and stir in the spring onions. Lightly wet your hands and form the mixture into 16 patties about 3cm (1in) across (you can freeze them at this stage; simply defrost thoroughly before frying).
  3. 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. Serve with rice, steamed greens and chilli sauce, if you like.
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