Thai-Style Fish Cakes

Use Chinese cabbage if available! Served with Mushrooms, Cabbage and Oyster Sauce


  • 300 g white fish fillets (haddock or cod)
  • 500 g mashed potatoes
  • 1 small onion (finely chopped)
  • 2 tblsp coriander (chopped)
  • 2 tblsp thai red curry paste
  • ½ fresh red chilli (seeded and chopped)
  • juice and zest of 1 lime
  • 2 tblsp sunflower oil
  • salt and pepper to taste
  • for the stirfry:
  • ½ - ¾ cabbage (washed, sliced and blanched)
  • 100 g mushrooms (sliced)
  • 2 tblsp sunflower oil
  • 2 tblsp oyster sauce


  1. Cut the fish into chunks, place in a blender or food processor.
  2. Add the spring onions, coriander, red curry paste, green chilli, lime zest and juice to the fish. Season with salt. Process until finely minced. Add the mash potato.
  3. Using lightly floured hands, divide the mixture into 8 pieces and shape each one.
  4. Place the fish cakes on a plate, cover with clear film and chill for about 1½-2 hours until firm.
  5. Heat the oil in a frying pan, fry the fish cakes, a few at a time, for 6-8 minutes, turning over carefully until evenly browned. Drain on kitchen paper and keep warm.
  6. For the Stirfry: Heat the oil a wok, add the mushrooms and cook until lightly golden. Add the oyster sauce and the cabbage. Stir fry for 2 minutes.
  7. Serve immediately with the fish cakes. Serve with Red Chilli Sauce from the store cupboard.


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