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Emma Evans Spicy Fish Cakes

Spicy Thai Fish Cakes

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Chef Emma Evans fish cakes make an easy appetizer for a party, or a dinner for the family. Just adjust the size to make 12 cakes for a main course. 
Course Appetizer, Main Course
Cuisine Thai
Cooking Style Easy
Diet and Health healthy-ish, low fat
Ingredient fish
Prep Time 10 mins
Cook Time 25 mins
Resting Time 30 mins
Total Time 35 mins
Servings 24 small cakes
Author Emma Evans


  • 1 chili deseeded and chopped
  • bunch of fresh cilantro chopped
  • 1 red bell pepper deseeded and chopped
  • 1 sm bunch spring onions chopped
  • 2 cloves of garlic peeled and crushed
  • thumb-size knob of ginger grated
  • dash of fish sauce
  • zest of 1 lime
  • salt and pepper to season
  • 4 slices (crust removed) bread cut to breadcrumb size
  • 1 lb fresh or frozen white fish fillets such as haddock or cod, (defrosted)
  • 7 oz fresh skinless salmon
  • sesame oil
  • sunflower oil
  • sweet chili sauce for dipping


  • Place the chili, cilantro, red pepper, spring onions, garlic, ginger, fish sauce, lime zest, salt, pepper and breadcrumbs into the food processor and whiz until finely chopped.
  • Add the fish fillets and pulse until well combines and the fish has broken down, though don’t overdo it.
  • Wet hands and take small amounts of the fish mixture and roll into small balls, place onto a baking sheet.
  • When you have made approximately 24 balls, take a spoon and press each ball to flatten it.
  • Cover with plastic wrap and refrigerate to set for 30 minutes.
  • Preheat oven to 350 degrees.
  • Heat a splash of the sesame oil and a splash of the sunflower oil in a large, flat bottomed frying pan.
  • Cook the fish cakes in batches, sauteing for about 5 minutes on each side, until golden. You may need to keep topping up the oil in the pan.
  • When the cakes are golden, transfer to a hot oven for 5 minutes to ensure that they are cooked through.
  • Serve with a sweet chili dipping sauce.