Photo of Thai fishcakes by WW

Thai fishcakes

3 - 4
PersonalPoints™ per serving
Total Time
15 min
10 min
5 min
An easy-to-make takeaway favourite served with a crunchy cucumber salad.


Haddock, raw

125 g, skinless

Thai Red Curry Paste

10 g

Caster Sugar

¼ teaspoons

Thai Fish Sauce

½ tablespoons


½ zest(s) of 1

Green Beans

15 g, trimmed and thinly sliced into small rounds

Coriander, fresh

1 tablespoons, chopped

Vegetable Oil

½ tablespoons

Thai Fish Sauce

2 teaspoons

Lime Juice, Fresh

2 teaspoon(s)

Rice Wine Vinegar

1 teaspoons

Caster Sugar

½ teaspoons


½ clove(s), grated

Chilli, Green or Red

½ individual, red - thinly sliced


115 g, trimmed and quartered lengthways

Red onion(s)

¼ small, finely sliced


20 g, trimmed and grated

Coriander, fresh

1 tablespoons

Mint, Fresh

1 tablespoons

Lime Juice, Fresh

1 teaspoon(s)


  1. For the fishcakes, put the fish into a mini food processor and blitz to a coarse paste. Add the curry paste, sugar, fish sauce and lime zest and blitz until combined. Scrape into a bowl and mix in the green beans and coriander. Using damp hands, shape the mixture into 6 balls then press gently to flatten.
  2. Heat the oil in a large nonstick frying pan over a medium heat and fry the fishcakes for 2 minutes on each side, or until golden and cooked through. Transfer to a plate lined with kitchen paper.
  3. Meanwhile, make the dipping sauce. Whisk together the fish sauce, lime juice, rice vinegar and sugar until the sugar has dissolved. Stir in the garlic, then add the chilli and cucumber.
  4. To make the salad, combine the cucumber, onion, radish and herbs. Drizzle over the lime juice and toss to combine.
  5. Serve the fishcakes with the salad and dipping sauce.


Want to make more fishcakes? Increase the ingredients to yield double or quadruple the amount. You can freeze the fishcakes, cooked or uncooked, for up to 3 months.