Thai Fish Cakes with Cucumber Relish
Springy Thai fish cakes made with white fish, red curry paste and lime leaves, pan-fried until golden and served with a sweet-sour cucumber relish.
The cucumber relish is not an afterthought. Thin slices of cucumber sit in a quick sweet-sour dressing with rice vinegar, sugar and a little chilli, and it cuts through the richness of the fried cakes beautifully. Make it first so it has a few minutes to sit and mellow.
These are best eaten straight from the pan with sticky rice or a simple salad alongside, and they work just as well as a starter for a Thai-inspired dinner.
Ingredients
- 500 g firm white fish fillets (cod, pollock or hake), patted dry
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon caster sugar
- 3 kaffir lime leaves, tough stems removed, very finely shredded
- 1 small egg
- 2 tablespoons cornflour
- 2 spring onions, finely sliced
- Small handful coriander leaves, chopped
- 4 tablespoons vegetable oil, for frying
- 1 cucumber (about 300 g), thinly sliced
- 3 tablespoons rice vinegar
- 1 tablespoon caster sugar
- 1 small red chilli, finely sliced
- 2 tablespoons roughly chopped roasted peanuts
Instructions
- Start with the relish: whisk the rice vinegar, caster sugar and fish sauce in a small bowl until the sugar dissolves. Add the sliced cucumber and chilli, toss well and set aside while you make the fish cakes.
- Cut the fish into chunks and put it in a food processor with the red curry paste, fish sauce, sugar and kaffir lime leaves. Pulse until you have a coarse, sticky paste, scraping down the sides once or twice. Do not over-process it into a purée.
- Tip the mixture into a bowl and stir in the egg, cornflour, spring onions and coriander until evenly combined. The mixture should hold together when pressed.
- With damp hands, shape the mixture into 12 small flat patties, about 5 cm across and 1.5 cm thick. Put them on a plate and chill for 10 minutes to firm up.
- Heat the vegetable oil in a large frying pan over medium heat until it shimmers. Fry the patties in batches, without crowding the pan, for 3 to 4 minutes per side until deep golden and cooked through.
- Drain on kitchen paper and keep warm while you fry the rest. Serve hot with the cucumber relish scattered with the chopped peanuts.
Cook’s tips
- Chill the patties before frying so they hold their shape and don't crumble in the oil.
- Keep the oil at a steady medium heat; too hot and the outside browns before the fish is cooked through.
- Very finely shred the lime leaves so you don't get tough slivers in the cakes.
- Wet your hands lightly when shaping the patties to stop the mixture sticking.
Substitutions
- Swap the fish sauce for light soy sauce for a milder, less salty result.
- Use any firm white fish such as cod, pollock, hake or haddock.
- If you can't find kaffir lime leaves, use the finely grated zest of 1 lime.
- Rice vinegar can be replaced with white wine vinegar, though it is slightly sharper.
Storage & reheating
Store leftover fish cakes in an airtight container in the fridge for up to 2 days and reheat in a hot oven or frying pan; keep the relish separately for up to 3 days.
Frequently asked questions
Can I make the fish cake mixture ahead of time?
Yes. The mixture can be covered and chilled for up to 12 hours before shaping, and the shaped patties can sit in the fridge for a couple of hours. Fry them straight from chilled.
Why do my fish cakes fall apart in the pan?
Usually the mixture is too wet or too loosely bound. Make sure the fish is well patted dry, add the cornflour as written, and chill the shaped patties for 10 minutes before frying.
Can I freeze Thai fish cakes?
Yes. Freeze the cooked, cooled patties in a single layer for up to 1 month, then reheat from frozen in a hot oven or frying pan until piping hot.
What should I serve with Thai fish cakes?
Sticky rice, a crisp green salad or a bowl of sliced cucumber and herbs all work well. The cucumber relish is the classic pairing.
