Thai fishcakes with cucumber salad and dipping sauce

  • Portion size: Serves 2 or 4 as a starter
  • Hands-on time 30 min, plus chilling
  • Difficulty: easy

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

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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

  1. 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.
  2. Mix all the ingredients for the dipping sauce in a small bowl.
  3. 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.
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  5. Toss together the salad ingredients in a bowl, stir the dipping sauce again, then serve alongside the fishcakes.

Nutrition

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

For two

Quick wins & 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 Ahead

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.

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