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These mini Thai Fish Cakes are quick and easy to make — and they’re coated in a mix of white and black sesame seeds for added flavour and crunch! Make these no-potato Thai Fish Cakes for lunch with a simple salad, for dinner with a bowl of rice, or with a creme fraiche and sweet chilli dipping sauce as a party snack! All you need is a food processor, and about 20 minutes!
You won’t believe how excited I am for you to try this easy Thai Fish Cake recipe, simply bursting with fresh flavours. No, they’re not like those round thin fish cakes you get in Thai restaurants where you don’t really get the texture (even sometimes the taste!) of fish, here they have a good, meaty texture, are still packed with Thai flavours, and they’re even quicker to make!
Serve them for lunch, dinner or at parties — personally, I often substitute them for the hot honey salmon in my favourite coconut rice and coriander bowls in the evenings, and make a smashed cucumber salad with feta, lime and coriander when I’m after something a little lighter.
Frequently Asked Questions
Yes, panko breadcrumbs (shop brought or homemade) will work best here, but you might need to use a little beaten egg to make them stick to the fish cakes. However, they will no longer be gluten free so keep that in mind if it is important to you!
Honestly any chunky white fish will work well. I’m using cod here, but choose whatever is sustainably available where you live.
You might also enjoy:
- Healthy Spicy Salmon Bowls with Cucumber and Avocado
- Thai Salmon and Chickpea Tomato Curry with Coconut Milk
- Salmon Bowls with Avocado and Wasabi Dressing
- Creamy Sesame Chicken Udon Noodles
- Hot Honey Salmon Bowls with Coriander Sauce
Thai Fish Cakes
Ingredients
For the Thai Fish Cakes
- 250 g firm white fish fillets, such as cod
- 1/4 cup fresh coriander leaves
- 2 spring onions, ends trimmed, roughly chopped
- 1 tbsp sweet chilli sauce, plus extra to serve
- 1 tbsp fish sauce
- 50 g cooked peas
- 1 tbsp sesame seeds
- 80 ml 1/3 cup vegetable oil for frying
- lime wedges, to serve
- creme fraiche, to serve
For Rolling
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- pinch of Maldon sea salt
Instructions
- Place the fish, coriander, fish sauce, sweet chilli sauce, and spring onions in the bowl of a food processor and process until it’s well combined and but still has a little texture. It should be the consistency that you can now roll into balls but not a completely smooth puree.
- Tip into a bowl and add the peas and the 1 tbsp sesame seeds. Stir and shape into balls slightly smaller than the size of a golf ball and flatten slightly.
- Mix the black and white sesame seeds together with the Maldon and roll the fishcakes in the mixture to coat the whole of the outside of the fishcakes.
- Heat the oil in a frying pan over a medium high heat. Fry for a couple of minutes on each side – they should be lovely and golden and make sure the middle is cooked through.
