Jaade's Thai fishcakes

    These Thai fishcakes are a favourite of mine. Beautifully fresh they are perfect served with rice or noodles.

    1 person made this

    Serves: 4 

    • 2 salmon fillets
    • 3 chillies, seeded
    • 3 cloves garlic, minced
    • 1 tablespoon grated ginger
    • 1 lime, juiced
    • 4 medium sized potatoes, peeled
    • 1 stalk lemongrass, minced
    • 1 handful of fresh coriander, minced
    • 1 tablespoon red thai curry paste
    • 1 tablespoon fish sauce
    • salt and pepper


    1. Preheat the oven to 180 C / Gas 4.
    2. Wrap the salmon in foil along with the chilli, garlic, ginger and a drizzle of lime juice. Place on a baking tray and cook for 25 minutes.
    3. Boil potatoes in water until soft enough so they can be mashed.
    4. Place salmon and potatoes in a bowl along with the lemon grass, coriander, the rest of the lime juice, curry paste and fish sauce. Season with salt and pepper.
    5. Mold into cakes and place on a greased baking tray. Cook at 150 C / Gas 2 until crispy, 15 to 20 minutes.
    6. Serve with rice or noodles and plenty of Thai sweet chilli sauce.


    Any fish could be used here but salmon works perfectly.

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