Total Time
Prep 15 mins
Cook 2 mins

Easy to make, appetizer or finger food, these hot and spicy little fish cakes are not only delicious but also healthy, and kind on the waistline!!!

Ingredients Nutrition


  1. Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
  2. Remove from the food-processor bowl to another dish.
  3. Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
  4. Leave them in the fridge, covered, to firm up for an hour or more.
  5. When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
  6. Drain on paper kitchen towel.
  7. Serve with a Thai dipping sauce**There several recipes on the site.


Most Helpful

The cakes were so delicious, and made good appertizer. However, I think I need a binding ingredient since my cakes were falling apart when I tried to turn them over. I added a teaspoon of cornstarch to the second batch, and that really helped. Thanks for sharing your recipe.

Peter Pan March 23, 2003

Good, really a 4 1/2 star, but they weren't that flavourful, I wimped out and didn't use all the curry paste as I wanted to taste more than heat. I couldn't seem to get them to brown at all, but I'd try them again.

Transplanted English Rose April 24, 2009

Very tasty Thai fish cakes, Pets. I used Dory fillets, recipe #70574 for the Red Curry Paste and recipe#92042 for the dipping sauce. Yum!!!!

Fairy Nuff February 11, 2006

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