Photo of Thai Fishcakes with Pepper and Coriander Relish by WW

Thai Fishcakes with Pepper and Coriander Relish

1 - 2
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
These little, spicy fishcakes are meant to be picked up and dipped into the relish.


Uncooked haddock fillet(s)

300 gm, skinless, boneless, roughly chopped

Green pepper(s)

4 medium, red or yellow cored, seeded and roughly chopped

Thai curry paste

2 tsp(s)

Sesame oil

1 tsp(s)

Chopped green chili(es)

1 oz, or red (fresh)

Ground coriander

2 tbsp(s)

Table salt

1 tsp(s)

Black pepper

1 pinch


  1. First make the relish; spray a large frying pan with the cooking spray and heat. Stir-fry 3 of the peppers for 8-10 mins, until browned and just softening then transfer to the food processor and blend lightly with the sesame oil, seasoning and chilli.
  2. Transfer half to a bowl and then blend the remainder again with the coriander, until finely chopped. Add to the bowl and stir together.
  3. To make the fishcakes, place the haddock, remaining chopped pepper and curry paste in a food processor and blend to a rough paste.
  4. Gently pat dessert-spoons of the paste into about 18 patties.
  5. Spray a non-stick frying pan with the cooking spray and fry the fish cakes in 2 or 3 batches for 3-4 mins on each side, until cooked through, then serve with the relish.