Thai Fish Cakes

The Thai fish cakes could be used as a lunch time snack or as a light dinner. They are super delicious and not that difficult to cook.

Makes about 8


  • 8 dried kaffir lime leaves (Available at Asian Supermarkets) Soak in boiling water to re hydrate and chopped very finely.
  • 300g of Hake or any other white fish cut into chunks
  • 2 tbsp Red Curry Paste (Mae Ploy Brand has no MSG, no preservatives or artificial colouring,  most importantly, no sugar)
  • 1 egg
  • 2 tbsp Thai fish sauce
  • 1-2 tsp Xylitol
  • 1 tsp Ground Psyllium Husk 
  • 1 tbsp chopped fresh Coriander
  • 5 Red Spring Onions finely chopped.
  • 50g/ ½ cup Green Beans finely sliced
  • Olive oil for frying – not extra virgin
  1. Finely slice the Kaffir leaves
  2. Put the fish, curry paste, egg and psyllium husk into a food processor and process until it becomes a smooth almost gelatinous paste.
  3. Add fish sauce, Xylitol, sliced kaffir leaves, coriander, spring onions & green beans into the processor & blitz until every is blended.
  4. Here comes the tricky part, the batter is VERY sticky.  Place a large sheet of cling wrap onto your counter and sprinkle with water.  Keep a bowl of warm water read, to keep your hands wet while you shape the fish cakes.  To form the fish cakes, wet your hands and place a large tablespoon of batter into your palm, pat into a flat patty about 7cm across.  Place onto moist cling wrap.  Once you have made all the patties.
  5. Fry in a good amount of olive oil until golden brown.  The fishcakes have a rubbery consistency, which is very authentic and how they are served in Thailand.


Cucumber Relish for Fish Cakes


4 tbsp rice vinegafishcakes

2 tsp Xylitol

4 tbsp water

1 clove fresh garlic finely chopped

1 tsp of fresh ginger finely chopped

4 Red Spring Onions finely chopped

1 cup of finely diced chopped cucumber


  1. Mix vinegar, Xylitol, garlic, ginger and water into a small saucepan.  Heat gently until all combined.
  2. Pour over finely chopped Spring Onions & Cucumber.