Recipe of the Week - Thai Fish Cakes

By vhiadmin, Wednesday, 27th April 2016 | 0 comments

David Gillick’s recipe for Thai Fish Cakes is perfect for a quick, tasty meal after training.

Ingredients per person (makes 2 fish cakes):

100g Uncooked Salmon (tinned or smoked from packet is fine)

50g Prawns

1/2 tsp Thai Curry Paste (red or panang paste)

A few leaves of Fresh Coriander

Pinch of Salt

25g Green Beans (remove top and tail)

10g Coconut Oil Optional:

1/2 Kaffir Lime Leaf (very finely chopped)

160g Salad (including any of the following: lettuce, spinach / rocket leaves, celery, spring onions, and cucumber)

50g Mixed Peppers (fresh, raw and sliced)

2 tsp Balsamic Vinegar

40g TOTAL Greek Yoghurt 5%


Fish cake accompaniment per person:

80g Cucumber (finely chopped)

1 tsp White Wine Vinegar

3/5 Red or Green Chili (de-seeded and finely chopped)

10g Cashew Nuts (chopped)

A few leaves of Fresh Coriander


  1. Put the fish, prawns, paste, coriander and the pinch of salt in your food processor and blend until forming a paste.
  2. Add in green beans and blend at a higher speed. Refrigerate if not cooking immediately.
  3. Add cucumber to a bowl and add white wine vinegar, water and chili and mix. Set aside.
  4. With greased or cold hands, shape your fish mixture into small patties.
  5. Heat oil in a frying pan and fry the cake/s for 10 minutes on each side on a low heat.
  6. Prepare salad and add sliced peppers. Place on serving plate and dress with balsamic vinegar.
  7. Once fish cakes are cooked, place on serving plate with salad. Add cucumber accompaniment to plate and garnish with cashews and coriander.
  8. Add TOTAL yoghurt to your plate to use as a dip. Serve fish cakes hot.