🐟 Thai fish cakes

Name: Thai fish cakes
Total time: 30 min
Yield: 4
Cuisine: Thailand
Ingredients: 500 g white fish fillet, skinless; 2 tbsp red curry paste; 1 tbsp fish sauce; 1 tsp sugar; 100 g green beans, thinly sliced; 5 makrut lime leaves, finely shredded; Vegetable oil for frying; Cucumber, chili and vinegar for the dip

Origin: Thailand

270kcal

per serving · 150 g

180kcal

per 100 g

21 gProtein14 g / 100 g

12 gFat8 g / 100 g

18 gCarbs12 g / 100 g

These Thai fish cakes are made from white fish blended with red curry paste and fish sauce, mixed with chopped green beans and shredded makrut lime leaves. Deep-fried, they come out crispy outside and bouncy inside, with a fragrant, gently spicy flavour. They are a popular starter, served hot with a sweet-sour cucumber and chili dip.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein14 g protein per 100 g — 31% of the calories

Not vegetarianbecause of: white fish, red curry paste, fish sauce

Not veganbecause of: white fish, red curry paste, fish sauce

Not keto12 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Fish

What it is made of

white fishred curry pastegreen beanslime leavesfish sauce

Recipe

4 servings30 min

Ingredients

500 g white fish fillet, skinless
2 tbsp red curry paste
1 tbsp fish sauce
1 tsp sugar
100 g green beans, thinly sliced
5 makrut lime leaves, finely shredded
Vegetable oil for frying
Cucumber, chili and vinegar for the dip

Method

Blend the fish, curry paste, fish sauce and sugar until smooth and sticky.
Fold in the green beans and lime leaves.
Shape into small flat patties with oiled hands.
Deep-fry at 175 °C for 2–3 minutes until golden, then drain.
Serve hot with diced cucumber and chili in sweetened vinegar.

How to make it lighter

Use an air fryer or bake at 200 °C to skip most of the frying oil.
Drain on paper towels before serving.
Fill half the plate with salad or steamed greens.

History

Fish cakes are a classic Thai appetizer sold at markets and restaurants throughout Thailand, typically made from firm white fish pounded with curry paste. They are usually served with a sweet chili and cucumber dipping sauce.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Thai fish cakes and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →