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Thai fish cakes with cucumber

  • 15 minutes
  • 15 minutes
  • 4
Thai fish cakes with cucumber


  • 3 cups cooked cold rice
  • 2 eggs
  • 185 gram packet or can Thai-flavoured tuna
  • 2 tablespoons Thai flavour base, optional
  • 1½ cups grated cheese
  • 1 cup breadcrumbs


  1. In a bowl, mix together the rice, eggs, tuna, herbs, flavour base, if using, and the cheese. The mixture should be sticky and hold together when a mass is squeezed in your hand.
  2. Mould into 10 even-sized patties and toss in the breadcrumbs.
  3. Pan-fry the fish cakes in a little oil or butter until they are hot and golden. Serve with slices of cucumber tossed with fresh mint. If wished, garnish with slivers of peppers or chillies and fruit such as pineapple or mangoes.

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