Thai Fish Cakes
Thermomix Thai Fish Cakes
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

These are quicker than ordering take away and the recipe makes so much more!

Course: Entree, Snack
Cuisine: Thai
Servings: 30 fish cakes
Author: Julie Carlyle
  • 15 green beans or snake beans
  • 12 kaffir lime leaves stem removed
  • 5 gm garlic
  • 400 gm raw white flesh boneless fish eg ling (DON'T COOK FIRST)
  • 2 eggs
  • 195 gm Red Thai Curry Paste Ayam brand
  • 3 Tbs cornflour
  • vegetable oil for frying
Dipping Sauce
  • 3 Tbs lime juice
  • 2 Tbs palm sugar
  • 1/2 cup warm water
  • 2 1/2 Tbs fish sauce
  • 2 Tbs sweet chili sauce
  • 1 Tbs finely diced cucumber
  • 1 Tbs chopped peanuts
  • 2 sprigs fresh coriander
  1. Slice the beans into 1/2cm rounds. Reserve for later.

  2. Add the lime leaves to TM bowl. Mill 5 sec/Speed 8.

  3. Remove the leaves from bowl, reserve for later.

  4. Add garlic to TM bowl. Chop 3 sec/Speed 9.

  5. Add eggs, fish, lime leaves, cornflour and Red Thai Curry Paste to TM Bowl. Process 1 min/Speed 6.

  6. Scrape down bowl. Process 20 sec/Speed 6.

    Remove the mixture from the TM into a bow

  7. Add the green beans to the fish paste. Mix 1 min/Speed 3 (Reverse Blade).

  1. Preheat oil to 160 degrees.

  2. Cook the fish cakes in batches.

  3.  Drain on absorbency paper and keep warm whilst preparing the dipping sauce.

Dipping sauce
  1. Add lime juice, palm sugar, sweet chili sauce, fish sauce and water to a bowl. Stir to combine.

  2. Garnish the sauce with coriander, cucumber, and nuts. 

Recipe Notes

*Ensure the oil is at a medium heat.