KTC Thai Fish Cakes Recipe

Thai Fish Cakes. Makes: 20


Fish Cakes
5lb of snapper fillets, without skin or bones
15 tbsp KTC Coconut Oil
15 tbsp fish sauce
10 tbsp water
10 cloves of garlic, crushed
5 tbsp KTC Minced Ginger
5 handfuls fresh coriander, chopped leaves and stalks
10 tsp KTC Chilli Flakes
2½ tsp KTC Cumin
2½ tsp KTC Coriander
KTC Lime Juice
15tbsp mayonnaise
5 tsp KTC Sweet Chilli Sauce


10 tbsp rice wine vinegar
10 tbsp clear honey
2½ tbsp KTC Lemon Juice
5 tbsp Thai fish sauce
500g cucumber, skinned, cored and diced
15 spring onions, finely sliced
10 birds-eye chillies, seeds removed (if liked), sliced thinly
handful of fresh coriander chopped


Fish Cakes

  1. Combine the fish, coconut oil, fish sauce, water, garlic, ginger, coriander, chilli flakes, cumin and coriander in a food processor.
  2. Pulse until the mixture becomes a thick paste.
  3. Make into 1-inch balls and press into patties. You will need to wet your hands to stop it sticking.
  4. In a large pan melt the coconut oil and cook the fish cakes for 2 minutes each side until golden brown and cooked through.
  5. Make a spicy mayonnaise by adding the sweet chilli sauce to the mayonnaise. Serve with a crisp green salad.


  1. Beat together the vinegar, honey, two tablespoons of water, lemon juice and fish sauce.
  2. Taste and adjust the honey and lemon juice to get it sweeter or more tart, however you want it.
  3. Add the cucumber, spring onion, chilli and coriander. Leave for 30 minutes to an hour for the flavours to develop.