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Thai Fish Cakes

These spicy fishcakes are made with cold water prawns and cod, making them a protein packed option for a quick and easy meal or snack.

Thai Fish Cakes

Prep Time: 30 minutes

Serves: 4-6

Cooking Time: 30 minutes


Inspired by the flavours of Asia, these succulent fishcakes are flavoured with Thai green curry paste and lime for a light and fresh weekday lunch or dinner. We've made ours with the Dualit 700W Hand Blender!


  1. Place the red chilli, garlic and coriander leaves into the Chopping Bowl Attachment of the Dualit 700W Hand Blender.
  2. Cut the white fish and cold water prawns into small pieces and add to the Chopping Bowl along with the curry paste and lime juice.
  3. Pulse until a thick paste has formed - be sure to leave some chunks whole fish for the perfect texture once cooked!
  4. Add the chopped peas or thinly cut green beans and pulse again.
  5. Add the olive oil to a frying pan and heat on a low to medium heat.
  6. To test whether the oil is hot enough, place the end of a wooden spoon into the oil - if it sizzles, the oil is hot enough.
  7. Once the oil is hot, use your hands to form reasonably thick patties of the fish mixture.
  8. Leaving a space between each fishcake, place the patties into the pan.
  9. Fry each side for a few minutes until the fish cakes are evenly cooked and golden brown in colour. Drain on kitchen towel to absorb any excess oil.
  10. Serve with salad and dipping sauce!


Top Tips...

  • To make a delicious lime relish to accompany these fish cakes, finely chop a few small stalks of spring onions, half a red chilli and a small bunch of coriander. Add in 1 teaspoon of honey and the juice of one lime and place in a small dish ready to serve with the fish cakes. Pour over or dip in!
  • You can also try skinless, boneless salmon in place of the cod in this recipe.


Dualit products used

We've used the Dualit 700W Hand Blender to make our fish cakes!

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