Easy Thai Fish Cakes


prep 0:25       total 0:25


4 servings



7 oz. tiger prawns, deveined and chopped
2 fillets fresh salmon, sliced in thin strips
2 tsp. nam pla
2 tsp. lime juice
1/2 lime, zest of
3 tsp. plain flour
1 egg yolk
1 chili pepper, chopped
1 clove garlic
1 bunch coriander (cilantro)
2 spring onions (scallions), chopped
Finely chopped ginger, to taste
Seasoning, to taste
1 egg, beaten


Process salmon and prawns in a food processor. Add nam pla, lime juice, egg yolk, flour, garlic, ginger, chili, coriander, spring onions and lime zest; pulse a couple of times until the mix is a fairly rough paste. Allow the mix to chill for a few minutes.

Shape into balls and roll each ball in flour, then in the beaten egg, then in the breadcrumbs. Repeat the process for each ball. Fry in medium-hot oil (the oil should come half way up the sides of the balls) until golded brown on all sides. Serve on a bed of coriander leaves with a simple dressing of olive oil and lime juice.

Author's Comments

A quick store cupboard invention from one evening when I was bored & hungry.

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