Thai Fishcakes With Chilli Dipping Sauce |

Thai Fishcakes With Chilli Dipping Sauce

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Prep Time: 10 Minutes | Cooking Time: 10 Minutes


Serves 4

Making your own fishcakes has never been easier or quicker thanks to handy pre-prepared ingredients.


  • 450g of skinless and boneless cod or haddock fillets, roughly chopped

  • 1 tsp of Very Lazy Chopped Ginger

  • 1 tsp of Thai fish sauce

  • 1 tsp of Very Lazy Lemongrass Paste

  • 1 tsp of Very Lazy Garlic Paste

  • 2 tsp of freshly chopped coriander

  • 1 tsp Very Lazy Chopped Red Chillies

  • 1 egg white

  • 2 spring onions, thinly sliced

  • 1 tbs of oil, for frying​

For The Lime & Chilli Dipping Sauce:

  • 2 tbs of rice wine vinegar

  • 1 tsp of Very Lazy Chopped Red Chillies

  • ​Finely grated zest and juice of one lime

  • 2 tsp of caster sugar


  1. Place all the ingredients for the fishcakes in a food processor and blend to a smooth paste. Put the mixture in a bowl and stir in the spring onions. With slightly wet hands, shape the mixture into 12 patties. 

  2. In a small bowl, whisk all the ingredients for the dipping sauce, until the sugar has dissolved.

  3. Heat the oil in a large frying pan and cook the fishcakes for 4-5 minutes each side until golden brown and cooked through.

  4. Serve immediately with the dipping sauce.



Recipe Courtesy of Scottish Mum and Very Lazy Recipes