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    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.


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