Fish Cakes

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30 min Serves 4

Thai Fish Cakes · Tod Man Pla

Hot & spicy Thai fish cakes you can make with any white fish.


  • 500g white fish fillets (such as cod or haddock), skinless
  • 3 cloves garlic, finely chopped
  • 1 egg
  • 4 spring onions (chopped)
  • 4 sprigs of coriander, finely chopped
  • 3 teaspoons Thai Gold Nam Plaa Fish Sauce
  • 2 teaspoons Thai Gold Red Curry Paste
  • 100g finely sliced green beans
  • 1 red chilli, finely chopped, seeds removed
  • 4 tablespoons sunflower oil
  • Thai Gold Sweet Chili Sauce (for dipping)


  1. Put the fish in a food processor and blitz for about 5 seconds. Add the fish sauce, egg, coriander, curry paste, chili, garlic, and blitz again until everything is combined.
  2. Add the green beans and spring onions. With damp hands make 10-12 balls and flatten to make fish cakes.
  3. Heat the oil in a large frying pan and fry the fishcakes in two batches for about 2 minutes on each side. Garnish with spring onions and serve straight away with some sweet chilli dipping sauce.


  • You'll need: Food processor.
  • You'll need: Frying pan.


Watch Donal Skehan cooking a similar recipe.