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Thai-inspired fish cakes

  • 30 minutes
  • 15-20 minutes
  • 6
Thai-inspired fish cakes

There's always plenty of fish left over at the Moore's house and Wendy never wastes a morsel, using leftovers to make these fish cakes for her family and friends.


  • 4 medium-large potatoes, peeled
  • ¼ cup milk or coconut milk
  • 400 grams fresh fish, raw or cooked
  • 4 spring onions, trimmed and finely chopped
  • ¼ cup finely chopped fresh parsley or coriander
  • 2 eggs, lightly beaten
  • 1 tablespoon Thai red curry paste
  • 2 teaspoons minced ginger
  • 2 teaspoons minced or finely chopped lemon grass
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon salt
  • ½ teaspoon minced chilli
  • 2 cups dry breadcrumbs or 3-4 cups fresh breadcrumbs


  1. Cook the potatoes in boiling salted water until tender. Drain well and mash with the milk or coconut milk. Set aside to cool.
  2. Dice the raw fish or flake the cooked fish and add to the cooled potatoes with the spring onion, parsley or coriander, eggs, curry paste, ginger, lemon grass, lemon pepper seasoning, salt and chilli. Mix well.
  3. Mould ice cream scoop sized amounts into patties and coat in the breadcrumbs. Place in a single layer on a baking paper-lined tray.
  4. Refrigerate for 1 hour, this ensures the crumbs will stick to the patties and not the pan when cooked.
  5. Cook the fish cakes in butter or oil or a mix of both in a medium-hot frying pan until well browned on both sides and hot. Serve with sweet chilli sauce.

Cooks Tips

Variations: - Use red-skinned kumara in place of the potatoes. - Add ½ cup corn kernels (canned or frozen).

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