KTC Thai Fish Cakes Recipe

Thai Fish Cakes. Makes: 4


Fish Cakes
1lb of snapper fillets, without skin or bones
3 tbsp KTC Coconut Oil
3 tbsp fish sauce
2 tbsp water
2 cloves of garlic, crushed
½ tbsp KTC Minced Ginger
1 handful fresh coriander, chopped leaves and stalks
2 tsp chilli flakes
½ tsp cumin
½ tsp coriander
KTC Lime Juice
3tbsp mayonnaise
1tsp KTC Sweet Chilli Sauce

2 tbsp rice wine vinegar
2 tbsp clear honey
½ KTC lemon juice
1 tbsp Thai fish sauce
100g cucumber, skinned, cored and diced
3 spring onions, finely sliced
2 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.