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    Home > Asian

    Thai Fish Cakes with Vegetable Ribbons

    Published: Jun 14, 2019 · Modified: Jun 16, 2021 by Nicky Corbishley

    Go to Recipe Print Recipe
    Thai fishcakes on a black plate

    You have to try these delicious Thai Fish Cakes with Vegetable Ribbons! They're spicy, easy to make and on the table in 20 minutes!Thai Fishcake Bites on a black plate with vegetable ribbons and ingredients scattered around

    For fast-food that’s deliciously moreish and pretty nutritious too, these Thai fish cakes absolutely hit the spot. Each one is a mouthful of Thai classic flavours – heaps of fresh coriander (cilantro), red chillies, lemongrass and a hint of sweet brown sugar.

    Start by adding the chilli, lemongrass, fish sauce, brown sugar, salt, cumin, spring onions/scallions, garlic and ginger to a food processor.fresh ginger, spring onions, chillies ans spices ina food processor

    Pulse until well combined.Base mixture for thai fishcakes in a food processor

    Add the salmon fillets and pulse again until well mixed.mixture for Thai fishcakes in a food processor with fresh salmon fillets

    Then add the coriander and kaffir lime leaves.mixture for Thai fishcakes in a food processor with fresh coriander

    Pulse again until combined.mixture for Thai fishcakes in a food processor

    Shape the mixture into 10 walnut-sized balls and refrigerate for a few minutes whilst you make the chilli dip.Raw Thai fishcake balls on a white plate

    To make the chilli dip, add sugar, lime juice, fish sauce and a finely chopped fresh chilli to a small bowl and mix together.Red chilli dip in a brown bowl

    Use a vegetable peeler to peel strips of carrot and cucumber.vegetable ribbons on a chopping board

    Then heat some oil in a pan and fry the fish cakes, squashing them down a little whilst they're cooking. They only take a few minutes to cook.Thai Fishcake Bites in a pan with ingredients scattered around

    Serve the Thai salmon fish cakes with the vegetable ribbons and a drizzle of the chilli dip.Close up of Thai salmon fishcakes on a dark plate

    What can I serve with Thai fish cakes?

    If you want something a little more substantial than the vegetable ribbons, why not try:

    • These matchstick fries!  You could even sprinkle them with some salt, coriander and a bit of crushed garlic. Yum I’m definitely doing that.
    • Special fried rice or Indonesian fried rice
    • Kway Teow
    • On top of this bowl of vegetable bibimbap
    • Rainbow noodle salad or this nutty noodle salad
    • Thai sweet potato skins
    • or how about this Thai cauliflower rice salad from Ana at The Awesome Green. I'm loving the addition of mango and coconut milk in there.

    More Thai food inspiration:

    • Thai chicken salad with peanut dressing
    • Yellow Thai fish curry
    • Thai red chicken curry (homemade sauce)
    • Skinny Thai green curry (homemade sauce)
    • Thai fish burgers
    • Thai style peanut pork
    • Thai prawns with coriander (cilantro) cauliflower rice

    Can I freeze Thai fish cakes?

    I believe these fish cakes taste better when cooked fresh, as the salmon is lovely and tender when eaten right away. However, you can freeze them and they'll still taste REALLY good.

    Cook the fish cakes first, then cool quickly, cover and freeze. Defrost in the refrigerator overnight, then reheat in the oven at 180C/350F for approx 10 minutes, until piping hot throughout.

    Can I swap out the salmon for something else?

    Yes, you can swap out the salmon for trout or pretty much an type of firm white fish (such as cod, pollock or haddock)

    I don't like fish - can I use meat instead?

    Yes - replace the fish with minced chicken or turkey for a meaty version.

    Can I make Thai fish cakes gluten free?

    Fish sauce and shrimp paste are usually gluten free, but it's best to check the brand you're using. Everything else in the recipe is gluten free.

    The Thai Salmon Fish Cake Recipe:

    Thai Fishcake Bites and vegetable ribbons on a dark plate

    Thai Salmon Fish cakes

    By: Nicky Corbishley
    Thai salmon fish cakes with vegetable ribbons and fresh chilli dipping sauce. A delicious summer dinner. Ready in 20 minutes.
    5 from 12 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 5 minutes mins
    Total Time 20 minutes mins
    Course Appetizer, Lunch, Party Food
    Cuisine Asian, Thai
    Servings 10 Fishcakes
    Calories 97 kcal

    Ingredients
     

    Fish cakes:

    • 1 red chilli - roughly chopped
    • 1 lemongrass stalk - outer leaves removed and inner white stalk chopped roughly (or use 2 tsp lemongrass paste)
    • 2 tsp fish sauce
    • 1 tsp brown sugar
    • ½ tsp salt
    • ½ tsp cumin
    • 3 spring onions/scallions - roughly chopped
    • 2 cloves garlic - peeled
    • 2 cm piece ginger - peeled and roughly chopped
    • 2 salmon fillets - bones and skin removed
    • ½ packed cup (25g) fresh coriander/cilantro
    • 2 kaffir lime leaves - *See note
    • 3 tbsp vegetable oil - not as bad as it sounds - most of the oil will be left in the pan, as the fish cakes don't really absorb it

    Chilli dipping sauce:

    • 5 tsp caster sugar
    • Juice of 1 lime
    • 1 tsp fish sauce
    • 1 red chilli - chopped finely

    Vegetable Ribbons:

    • 2 medium carrots
    • 1 cucumber

    To Serve:

    • 1 lime cut into wedges

    INSTRUCTIONS
     

    • Place the chilli, garlic, lemongrass, fish sauce, brown sugar, salt, cumin, spring onions/scallions, garlic and ginger in a food processor.  Pulse until fairly well combined. 
    • Add the salmon and pulse again for a few seconds.  Finally add in the coriander/cilantro and kaffir limes leaves and pulse until everything is mostly combined.  It’s good to leave a little texture and colour, so don’t over pulse. 
    • Using a spoon, scoop out the fish mix and form in little balls in your hand – about the size of a walnut.  Put on a plate, and place in the fridge for a few minutes to firm up a little whilst you prepare the vegetable ribbons and chilli dip.
    • For the chilli dip, mix the sugar and lime juice until the sugar dissolves.  Add in the fish sauce and the chopped chillies.  Put to one side.
    • For the vegetable ribbons, use a vegetable peeler remove the outer skin of the carrots.  Then use your peeler to peel strips from both the carrot and the cucumber.  You’ll need to stop before you get to the seeds in the centre of the cucumber though, or you’ll end up with some seriously squidgy ribbons on your hands.
    • When you’re ready to cook the fish cakes, heat the oil in a large skillet/frying pan, over a medium-high heat.  When hot, add in the fish cake balls and squash down a little with a spatula/fish slice.  Cook for about a minute to a minute-and-a-half on each side, until golden brown.
    • Serve the fish cakes with the vegetable ribbons and drizzle with a bit of the chilli dip.

    ✎ Notes

    *Tip Use fresh or dried kaffir lime leaves. If the leaves are particularly hard, and you think they won't crumble in the food processor, you can soak them in hot water for about 10 minutes before using.  If you can’t find kaffir lime leaves, then substitute for the zest of one lime.  There is nothing that really tastes quite like kaffir lime leaves, so the lime won’t exactly replace the flavour, but the fish cakes will still taste great.
    .
    Nutritional Information (approximate) is per fishcake with one tenth of the dipping sauce.

    Nutrition

    Calories: 97kcalCarbohydrates: 6gProtein: 5gFat: 5gSaturated Fat: 3gCholesterol: 13mgSodium: 279mgPotassium: 251mgSugar: 4gVitamin A: 2190IUVitamin C: 17.4mgCalcium: 17mgIron: 0.6mg
    Keywords Any Time Of the year, easy dinner, Healthier
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This post was first published in July 2014. Updated June 2019 with new photos, step by step photos, tips and serving suggestions.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    Reader Interactions

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    1. Mark Sherman says

      June 20, 2023 at 11:14 am

      recipe calls for 2- Salmon filets, is this a standard unit of measurement?

      Reply
    2. Lynne Perrington says

      April 20, 2023 at 11:11 am

      5 stars
      Absolutely a hit! So easy, amazing that there are no binding agents like egg, breadcrumbs or flour. Just lovely natural flavours. On my list of favourites 😋

      Reply
    3. Karen mulvenny says

      November 14, 2022 at 5:31 am

      5 stars
      Delicious and easy to make 😀

      Reply
    4. Gillian Yarrow says

      July 08, 2022 at 7:36 am

      Could I make these fish cakes the day before and leave in fridge?

      Reply
    5. Kev Q says

      October 31, 2021 at 1:45 pm

      5 stars
      Made this last night, Nicky. First time attempting Thai fish cakes.

      Absolutely brilliant! They were delicious. Will definitely make again.

      Reply
    6. Maria says

      September 27, 2021 at 11:56 pm

      5 stars
      Love these fish cakes. Make them once a week!

      Reply
    « Older Comments

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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