Home > Fishcake recipes > Crispy Vietnamese fishcakes

Crispy Vietnamese fishcakes

Name: Crispy Vietnamese fishcakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 2
Cuisine: Vietnamese recipes
Ingredients: 250g pouch of steamed basmati rice; 1 carrot, grated; A handful of fresh coriander; 200g sustainable white fish fillets in chunks; 2 tbsp yellow curry paste; 1 lime, zest of; 1 medium free-range egg, beaten; 50g panko breadcrumbs; 1 tbsp vegetable oil; 1 tbsp toasted sesame oil; ½ tbsp lime juice; ½ tbsp sweet chilli sauce, plus extra to serve; Salt and pepper; 1 carrot, julienned/peeled into strips; 5 spring onions, cut into strips

Published: 23 Apr 18
Updated: 18 Mar 24

We’ve revamped the humble British fishcake with a Vietnamese twist, using yellow curry paste and frying them in a crunchy panko breadcrumb coating. Serve with extra sweet chilli sauce for dipping.

Easy
March 2018

Test kitchen approved

Serves 2
Hands-on time 25 min

We’ve revamped the humble British fishcake with a Vietnamese twist, using yellow curry paste and frying them in a crunchy panko breadcrumb coating. Serve with extra sweet chilli sauce for dipping.

Dairy-free recipes

Nutrition: per serving

Calories: 620kcals
Fat: 21g (2.7g saturated)
Protein: 30.4g
Carbohydrates: 74g (10.9g sugars)
Fibre: 6.5g
Salt: 1.6g

Save recipe

Save

Save recipe Print

Rate

Ingredients

250g pouch of steamed basmati rice
1 carrot, grated
A handful of fresh coriander
200g sustainable white fish fillets in chunks
2 tbsp yellow curry paste
1 lime, zest of
1 medium free-range egg, beaten
50g panko breadcrumbs
1 tbsp vegetable oil
1 tbsp toasted sesame oil
½ tbsp lime juice
½ tbsp sweet chilli sauce, plus extra to serve
Salt and pepper
1 carrot, julienned/peeled into strips
5 spring onions, cut into strips

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

In a food processor, pulse together the rice, grated carrot, fresh coriander, fish fillets, yellow curry paste, lime zest and egg, until combined. Shape into 6 patties, then coat with the panko breadcrumbs.
Heat the vegetable oil in a frying pan over a medium heat and fry the fishcakes for 4-5 minutes on each side until golden and cooked through. In a medium bowl, whisk the toasted sesame oil, lime juice, sweet chilli sauce and salt and pepper, then toss in the carrot and spring onions. Serve with extra sweet chilli sauce for dipping.