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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!

Plate of sesame seed coated fish cakes with fresh lime wedges.
Ingredients for Thai Fish Cakes in a baking dish.

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.

Blitzed fish cake ingredients in a food processor.
Fishcakes being rolled in a shallow bowl of mixed black and white sesame seeds.

Frequently Asked Questions

I don’t like sesame seeds, can I coat these fish cakes in breadcrumbs instead?

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!

Which fish works best in this recipe?

Honestly any chunky white fish will work well. I’m using cod here, but choose whatever is sustainably available where you live.

White plate of sesame seed coated fish cakes with lime wedges, fresh coriander and a creaky sweet chilli dip.

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Plate of Thai Fish Cakes coated in sesame seeds served with spicy mayo, lime wedges and fresh coriander.

Thai Fish Cakes

By: Margie
These sesame-coated Thai Fish Cakes are utterly delicious. Full of flavour with fresh herbs and aromatics and coated with sesame seeds, they are amazing!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 10 fishcakes
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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.

Notes

Panko breadcrumbs can be substituted for the sesame coating if you’re not much of a fan, but you might need to yuse a little beaten egg to make them stick!
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Recipe Reel Here

About Margie Nomura

With over ten years of experience as a professional chef, I'm passionate about sharing simple recipes anyone can make at home

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