Hairy Bikers Thai Fish Cakes Recipe

This bouncy, aromatic Hairy Bikers Thai Fish Cakes Recipe is made with fresh white fish, red curry paste, and kaffir lime leaves, ready in just 35 minutes. Frying the patties until golden creates a crisp exterior that gives way to a tender, spicy centre. I love serving these as a zesty starter or a light lunch with a cucumber relish.

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Better Than Takeaway

I used to think that achieving the authentic ‘bounce’ of restaurant fish cakes was impossible at home until I tried this method. The secret lies in blitzing the fish mixture into a smooth paste rather than just mashing it, which releases the proteins needed to bind everything together without heavy fillers.

One mistake I made early on was chopping the green beans too roughly, which caused the cakes to crack apart in the pan. Now, I slice them wafer-thin, ensuring they add a lovely crunch without compromising the structure of the pattie.

Hairy Bikers Thai Fish Cakes Recipe Ingredients

• 500g skinless firm white fish fillets (cod, haddock, or pollock), chilled and roughly chopped
• 2-3 tbsp Thai red curry paste
• 1 large egg
• 1 tbsp fish sauce
• 1 tbsp cornflour
• 1 tsp caster sugar
• 4 kaffir lime leaves, central vein removed and very finely shredded
• 50g fine green beans, very finely sliced
• 2 tbsp fresh coriander, chopped
• Vegetable oil, for frying

For the Cucumber Relish:

• 100ml rice vinegar
• 50g granulated sugar
• 1/2 cucumber, deseeded and finely diced
• 1 red chilli, finely chopped
• 2 tbsp roasted peanuts, crushed

How To Make Hairy Bikers Thai Fish Cakes Recipe

1. Blitz the Base: Place the chilled fish chunks, red curry paste, egg, fish sauce, cornflour, and sugar into a food processor. Pulse until the mixture forms a smooth, sticky paste.
2. Add Texture: Scrape the paste into a mixing bowl. Stir in the shredded kaffir lime leaves, chopped coriander, and sliced green beans by hand until evenly distributed.
3. Shape the Patties: Wet your hands with cold water to prevent sticking. Divide the mixture into 12 equal portions and shape them into round, flattened cakes about 2cm thick.
4. Chill (Optional but Recommended): If the mixture feels soft, place the shaped cakes in the fridge for 20 minutes to firm up.
5. Fry: Heat a generous layer of vegetable oil in a large frying pan over medium-high heat. Fry the fish cakes in batches for 3-4 minutes on each side until deep golden brown and cooked through.

Recipe Tips

• Keep it Cold: Ensure your fish is very cold before blending. If the mixture gets too warm, the paste can become loose and difficult to handle.
• Wet Hands: The paste is naturally sticky, which is good for binding. Keep a bowl of cold water nearby and dip your hands in before shaping each cake.
• Test the Spice: Curry pastes vary wildly in heat. Fry a teaspoon-sized amount of the mixture first to taste and adjust the seasoning if needed.

What To Serve With Thai Fish Cakes

These spicy bites need a cooling companion, and the sweet cucumber relish listed above is the traditional choice. Alternatively, serve them with a simple sweet chilli sauce and wedges of fresh lime to squeeze over the top. For a main meal, pair them with jasmine rice and a crisp Asian slaw.

How To Store

Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat them gently in a pan to restore the crispiness. You can also freeze the uncooked shaped patties for up to one month—just thaw completely in the fridge before frying.

FAQs

Can I use frozen fish fillets?
Yes, but you must ensure they are completely defrosted and patted very dry with kitchen paper. Excess water will make the paste too sloppy to shape.

Why are my fish cakes rubbery?
A little bounce is desirable, but if they are tough, you may have over-processed the mixture. Stop blitzing as soon as the ingredients come together into a paste.

Are these gluten-free?
They can be, provided you use cornflour (which is naturally gluten-free) and check your red curry paste and fish sauce brands for any hidden wheat ingredients.

Nutrition

• Calories: 210 kcal
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 65mg
• Sodium: 450mg
• Total Carbohydrate: 12g
• Protein: 22g

Try More Recipes:

• Hairy Bikers Steak and Ale Pie Recipe
• Hairy Bikers Shepherd’s Pie Recipe
• Hairy Bikers Slow Cooker Lamb Tagine Recipe