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Thai Fish Cakes

Gluten, lactose and dairy free.


Makes 10

500g firm white fish (such as flathead), coarsely chopped

½ cup fresh coriander

35g (1/4 cup) gluten free cornflour

2 Tbsp soy sauce, salt reduced

Juice of 1 lime

2 Tbsp gluten free sweet and sour sauce

1 egg, lightly whisked

3 green tops off the spring onion, finely chopped

50g green beans, finely chopped

Lime wedge, to serve

Spray olive oil


Place the fish in a bowl of a food processor and process until smooth. Add the coriander, cornflour, soy sauce, lime juice, sweet and sour sauce and egg. Process until well combined. Transfer the fish mixture to a large bowl. Add the spring onion, beans and stir until combined. Spray the oil in a large frying pain over medium heat. Spoon out Tablespoonfuls of the fish mixture and drop into the frypan. Using the back of a spoon, gently flatten out a little. Cook until lightly golden brown on one side then flip over to cook other side.


Serve with Thai peanut sauce or with sweet and sour sauce or a lime sauce. Recommend 2 fish cakes with side salad for a light lunch or dinner.

Thai Peanut sauce

Gluten, lactose and dairy free. Can be made vegetarian/vegan


¾ cup unsalted creamy peanut butter

1 cup coconut milk

1 – 2 Tbsp sweet and sour sauce

2 splashes of fish sauce – can miss this if wanting vegan option


Heat coconut milk and whisk in peanut butter, sweet and sour and fish sauce. Cook on low-medium until thickened, approx 2-3 min. Store in a covered glass jar in fridge. Kept in fridge it will last a couple of weeks.

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