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Thai fish cake

Makes 12


  • ½ kg redfish or snapper fillets

  • 1 tbls green curry paste

  • 1 cup green beans, chopped

  • 2 kaffir lime leaves, sliced (if dried, soak for 10 mins then slice)

  • 2 tbls coriander root, stems and leaves, finely chopped

  • 2 tbls spring onions, roughly chopped

  • 1 egg

  • 2 tsp sea salt or fish sauce

  • 1 tbls lime juice

  • olive, camellia, safflower or organic peanut oil for frying


  • 1.

    Put all the ingredients in a food processor. Keep it fairly chunky. Roll the mixture into balls, (wet hands is easier) and flatten into cakes. Shallow fry in oil until golden brown, then flip and cook until also brown.

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4 comments • 8 ratings
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Posted by shazzamatazzaReport
Are Good Chef Bad Chef going to bring out a cook book? I think it would be great! Sharon
Posted by Rosa20Report
these fish cakes are great my whole family loved them, i will be making these again again.
Posted by TS42Report
These are the best Thai Fish Cakes I've had. I used pan snapper and there was so much flavour, absolutely delicious will definately have these again.
Posted by Ian372Report
Add 2T coconut cream not salt use fish sauce