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Thai fishcakes with cucumber salad and dipping sauce

Name: Thai fishcakes with cucumber salad and dipping sauce
Yield: Serves 2 or 4 as a starter
Cuisine: Thai recipes
Ingredients: 400g sustainable firm white fish fillets such as cod or coley, cut into chunks; 1 large spring onion, roughly chopped; 2 tbsp Thai green curry paste (we used Waitrose Ingredients); Finely grated zest 1 lime; 1 large free-range egg white; Vegetable oil for frying; For the dipping sauce; 1 salad onion, very finely chopped; ¼ carrot, very finely diced; 1 red chilli, deseeded, finely chopped; Juice 1 lime; 3 tbsp rice wine vinegar; 2 tbsp fish sauce; 1 tsp palm sugar or brown sugar; For the salad; ½ cucumber, halved lengthways, deseeded and sliced into half moons; Handful toasted cashews or peanuts, roughly chopped; Small bunch fresh coriander, leaves picked and roughly chopped; Small bunch fresh mint, leaves picked and roughly shredded

Published: 7 Jun 17
Updated: 18 Mar 24

Thai-style fishcakes served with a cucumber salad makes for an easy, fresh and flavoursome dinner party starter, or a light main course.

Easy
May 2017

Test kitchen approved

Serves 2 or 4 as a starter
Hands-on time 30 min, plus chilling

Thai-style fishcakes served with a cucumber salad makes for an easy, fresh and flavoursome dinner party starter, or a light main course.

Nutrition: per serving

Calories: 401kcals
Fat: 20.5g (1.9g saturated)
Protein: 42.1g
Carbohydrates: 10.4g (7.8g sugars)
Fibre: 3.3g
Salt: 4.9g

For two

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Ingredients

400g sustainable firm white fish fillets such as cod or coley, cut into chunks
1 large spring onion, roughly chopped
2 tbsp Thai green curry paste (we used Waitrose Ingredients)
Finely grated zest 1 lime
1 large free-range egg white
Vegetable oil for frying

For the dipping sauce

1 salad onion, very finely chopped
¼ carrot, very finely diced
1 red chilli, deseeded, finely chopped
Juice 1 lime
3 tbsp rice wine vinegar
2 tbsp fish sauce
1 tsp palm sugar or brown sugar

For the salad

½ cucumber, halved lengthways, deseeded and sliced into half moons
Handful toasted cashews or peanuts, roughly chopped
Small bunch fresh coriander, leaves picked and roughly chopped
Small bunch fresh mint, leaves picked and roughly shredded

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Method

Put the fish in a food processor with the roughly chopped spring onion, curry paste, lime zest and egg white. Whizz to a smooth paste. Divide the mixture into 6-8 equal-size fishcakes. Put on a baking sheet lined with non-stick baking paper, then chill for 30 minutes or overnight.
Mix all the ingredients for the dipping sauce in a small bowl.
Heat a glug of oil in a wide frying pan until it shimmers. Fry the fishcakes, in batches, for 3-4 minutes on each side until golden and cooked through.

Toss together the salad ingredients in a bowl, stir the dipping sauce again, then serve alongside the fishcakes.

Recipe from May 2017 Issue

Nutrition

For two

Nutrition: per serving

Calories: 401kcals
Fat: 20.5g (1.9g saturated)
Protein: 42.1g
Carbohydrates: 10.4g (7.8g sugars)
Fibre: 3.3g
Salt: 4.9g

delicious. tips

Thai curry paste varies in heat. If yours is very spicy, add only 1 tbsp in step 1. Or serve with chopped green chilli to boost the heat, if you like.
Make to the end of step 1 up to 24 hours ahead; keep covered in the fridge. Alternatively, fry the fishcakes as in step 3, then cool, cover and chill for up to 24 hours. Reheat in a 200°C/ 180°C fan/gas 6 oven for about 15 minutes.