Thai style fish cakes


Gluten free*

Serves 4

Prep time: 20 mins. Cook time: 15 mins


500g firm white fish fillets (such as ling), coarsely chopped

½ cup fresh coriander

35g (1/4 cup) cornflour

2 tablespoons fish sauce

1 egg, whisked


50g green beans, chopped

80ml (1/3 cup) rice bran oil

Lime or lemon wedges to serve


  1. Place the fish in the bowl of a food processor and process until smooth.
  2. Add the coriander, cornflour, fish sauce and egg and process until well combined.
  3. Transfer the fish mixture to a large bowl. Add the chives and beans and stir until well.
  4. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan.
  5. Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel.
  6. Repeat with the remaining fish mixture, reheating the pan between batches.
  7. Divide the fish cakes among serving plates. Serve with lime wedges and some steamed veggies.


*Assuming all packet ingredients have been checked and are gluten free.

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