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Thai Fish Cakes


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Ingredients

12 portion(s)

Thai Fish Cakes

  • 500 grams De-Boned White Fish Fillets
  • 3 level tablespoons Red or Green Curry Paste
  • 2 level tablespoons fish sauce
  • 3 level tablespoons cornflour
  • 1 Beaten Egg
  • 1/4 Cup of Sliced Shallots
  • 1/2 Cup of Thinly Sliced Green Beans
  • 2-3 Finely Sliced Double Kaffir Lime Leaves
  • 3 level tablespoons white sesame seeds, Optional
  • 3 level tablespoons Black Sesame Seeds, Optional
  • vegetable or peanut oil, For frying
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
  • 9
5

Recipe's preparation

  1. Add Fish Fillets to TMX Bowl and mince for 20 secs on Speed 5

     

  2. Add Curry Paste, Fish Sauce, Cornflour and Egg and mince for 10 secs on Speed 5 (or until mixed thoroughly)

  3. Add Green Beans, Shallots and Lime Leaves and place on Reverse for 20 secs on Speed 1 (or until mixed thoroughly)

  4. Remove mixture in small amounts, shape into flat round patties as you go (wet hands avoid mixture sticking to hands)

  5. Press patties into sesame seeds so an even coating is formed.

  6. Fry on medium heat in vegetable or peanut oil

  7. Remove and dry on paper towel

10
11

Tip

Makes approx. 12 patties

Serve with Sweet Chilli Sauce and a side of Asian Greens or an Asian Salad


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Made these tonight very nice, I also added...

    Submitted by Schlutem on 25. July 2017 - 21:05.

    Made these tonight very nice, I also added corriander and pepper, there easy to make, I was a bit timid with the curry paste as the family don't like spicy/hot flavours so used yellow curry paste and only put 1/2 a tlbsp in next time I'll add more

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  • Very nice

    Submitted by kjworger on 20. June 2017 - 20:31.

    Very nice 😀

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  • OMG first time I have made fish cakes being a non...

    Submitted by worldy on 9. May 2017 - 13:12.

    OMG! first time I have made fish cakes (being a non fish eater) hubby comes home for lunch tries one the calls the rest of the station to come around to finish them off!!!!
    Have been requested to make these weekly Cooking 10

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  • Delicious Tasted just like the Thai restaurant...

    Submitted by Joswan on 29. April 2017 - 17:33.

    Delicious! Tasted just like the Thai restaurant fish cakes we have, definitely making again. Yum

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  • Great thanks. I chucked in a

    Submitted by mrsm_jones on 17. October 2016 - 21:58.

    Great thanks. I chucked in a salmon fillet too as that's what I had in the freezer. I left out the beans and I used skinny mixers thai red paste. Delicious. The turdler didn't like it, but nothing new there **sigh**. The rest of us ate them with chips and sweet chilli sauce, and as I made a double batch, we'll enjoy them next week too.

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  • These are absolutely

    Submitted by lorore on 8. October 2016 - 11:17.

    These are absolutely delicious!  I couldn't find any mild curry paste (not a fan of spicy stuff) at the supermarket, so I just put in a bit of curry powder instead.  So yum!

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  • Yum yum yum hubby and and I

    Submitted by CMC81 on 2. October 2016 - 19:47.

    Yum yum yum

    hubby and and I loved these. We used panko crumb as that is all I had.

    Thanks nom nom

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  • I made them exactly as per

    Submitted by sallydz on 3. January 2016 - 21:29.

    I made them exactly as per recipe and they turned out perfectly. Hubby and I loved them, the kids didn't like them but that meant more for us! I used Ling fillets and sweet chilli relish to dip. Will definitely do again. 

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  • I made this with coriander in

    Submitted by sueperbabe on 10. October 2015 - 10:04.

    I made this with coriander in small bite size When we had friends over. They went really quick with great comments. Husband back in the boat this morning to catch more Dhu fish  Love

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  • Very yummy and easy recipe! I

    Submitted by amlj on 29. April 2015 - 18:57.

    Very yummy and easy recipe! I only had Massaman curry paste so used this and it was delicious. Will make again.

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  • Excellent Fish recipe! I had

    Submitted by happyhems on 20. March 2015 - 14:36.

    Excellent Fish recipe! I had a piece of fresh tuna needing to be used and added a tin of tuna to make up the 500g - I know, not white fish, but still very tasty. Thanks for the recipe  tmrc_emoticons.)

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  • Lovely fish cakes! Was a bit

    Submitted by eroberson on 18. March 2015 - 22:05.

    Lovely fish cakes! Was a bit worried the kids wouldn't be able to eat them with 3tbps of curry paste, but the 6-yr old who can't handle anything with spice, devoured them and asked for more in his lunchbox tomorrow! Sadly, I don't have enough for him, so will have to make another batch soon! Love the veg in it too. Thanks for the recipe!

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  • Clean plate of entree's for

    Submitted by Nat_the_rat22 on 8. February 2015 - 17:10.

    Clean plate of entree's for my guests. 

    Served with Lime Aoli & Mango/Chili  Mayonaise tmrc_emoticons.)

    Will try without curry paste next time and add lime & coriander tmrc_emoticons.) YUM!

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  • These are delish, I didn't

    Submitted by Netti on 8. February 2015 - 16:02.

    These are delish, I didn't have red or green curry paste, so I used the quirky cooking tikka paste instead, they were beautiful 

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  • I make these quite often.

    Submitted by kavacomb on 12. January 2015 - 18:56.

    I make these quite often. They are so easy and very yummy. Sometimes I coat them in panko breadcrumbs, but they're delicious without any coating.

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  • Fantastic. Made these tonight

    Submitted by Lyndaloo on 16. July 2014 - 20:55.

    Fantastic.

    Made these tonight using an Australian Salmon that my husband caught.  Added ginger and coriander.  They were great.  Good consistency, light and delicious.  The whole family approved!  Good use for snotty fish!  Thanks.

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  • I made these last night. I'm

    Submitted by Studiogal on 27. March 2014 - 06:47.

    I made these last night. I'm a new TM owner and thought they would be a good test. I used frozen hoki fillets from Aldi (though I'll use fresh next time) and green curry paste (bought).  They were absolutely delicious, served on a spinach salad with sweet chilli sauce. I made half quantity though still used a whole egg. 

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  • Nice, spicey fresh flavours.

    Submitted by DanAnt on 20. February 2014 - 21:23.

    Nice, spicey fresh flavours. It tasted much like you get from the restaurant. I put more chilli in to give it a bit more of a kick. It definitely doesnt need addition salt for seasoning though as the fish sauce and fish are more than salty enough. Would make it again.

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  • Making these tonight, they

    Submitted by Madcatjane on 1. February 2014 - 19:28.

    Making these tonight, they look yummie!

    You'll find me in the kitchen with my Thermomix. 

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  • This was hubby's first time

    Submitted by Emmamr2 on 15. January 2014 - 09:24.

    This was hubby's first time using thermomix, recipe was perfect and very tasty.

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  • yum.  So, bit last minute so

    Submitted by Elsies chaos on 12. November 2013 - 21:26.

    tmrc_emoticons.) yum.  So, bit last minute so had to get creative with ingredients that were at hand.

     Made 12 using orange roughy. Used coriander seeds (about 1/2) tspoon. 1/2 small red onion instead of shallots and a small handful of frozen peas from the freezer instead of green beans. also used 3 heaped tspoon of red curry paste instead of tablespoons  as the kids were eating as well.  I whiz zed it for 10 seconds on 7 to chop the peas and onion small enough to get past master no veggies.  did some with the sesame  seeds and some without, with we're nicest i think.  Served with some rice and ketchup manis.  went down great guns.  thank you good recipe. Will use again and again I'm sure. 

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  • I use blue Grenider with skin

    Submitted by Kathy Hickey on 21. September 2013 - 17:18.

    I use blue Grenider with skin off and they turned out firm and lovely.

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  • Just loved this dish, great

    Submitted by kasquinn on 28. August 2013 - 20:31.

    tmrc_emoticons.)

    Just loved this dish, great with the Thai salad for ED cookbook

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  • Absolutely superb! Had quite

    Submitted by Nicnud on 26. August 2013 - 14:05.

    Absolutely superb! Had quite a lot of 'juice' come out of the patties. But after being pan fried - they firmed up very nicely tmrc_emoticons.)

     

    Thanks so much for sharing

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  • Yum. Used ling and laksa

    Submitted by moomin on 21. August 2013 - 11:15.

    Yum. Used ling and laksa paste as it was all I had and snow peas as I don't like besns. Blitzed twice as much so toddler could eat.  Thanks, so easy and yummy and yes, surprisingly didn't need coriander,  ginger etv.

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  • :) My husband Absolutly

    Submitted by Kathy Hickey on 16. August 2013 - 19:36.

    tmrc_emoticons.) tmrc_emoticons.) tmrc_emoticons.) My husband Absolutly loved these Thai cakes,stated they have same texture and flovour as Thai restaurant. Well done yum yum yum.

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  • Only a 3* at this stage

    Submitted by Supersue on 4. April 2013 - 17:22.

    Only a 3* at this stage because I used barramundi with skin on so the Thermie couldn't mince it. Finally worked that out, peeled skin off but found the barra texture too firm. Will try with Orange Roughy and re-review.

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  • These Thai ish cakes were a

    Submitted by Renate Lazarus on 18. January 2013 - 20:33.

    These Thai ish cakes were a winner in our family. Will definitely be making these again!!!! No changes required. They are fantastic just the way the recipe says. Thank youThank you

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  • Yum Yum Yum!!! My new Fish

    Submitted by ThermoCreations on 9. January 2013 - 20:26.

    Yum Yum Yum!!! My new Fish Cake recipe.

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  • Yum! Was going to add

    Submitted by yesplease72 on 6. January 2013 - 20:40.

    Yum! Was going to add coriander. Doesn't need it, but it would have been a good addition.

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  • These fish cakes are

    Submitted by Emma Barnatt on 15. November 2012 - 22:11.

    These fish cakes are delicious. I too added the chilli, ginger and coriander and left out the green beans. Highly recommend them and will be making them again in our house. Thanks for sharing the recipe.  tmrc_emoticons.)

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  • Best Fish Cakes I've ever

    Submitted by aussiecanuk on 25. October 2012 - 17:44.

    Best Fish Cakes I've ever had!!!   tmrc_emoticons.)  Added half a fresh red chili, 5g fresh ginger and 10g fresh coriander and served with sweet chili, or sambal olek!  Loved the toasty crunch that the toasted sesame seeds provided!

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