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Thai fish cakes Serves 6


500g fish fillets

1/3 cup fresh coriander, chopped

1 Tbsp fresh ginger,chopped

1 small fresh chilli, finely chopped

1 spring onion, thinly sliced

2 kaffir lime leaves, finely chopped (optional)

1 Tbsp brown sugar

2 tsp fish sauce

1 tsp sesame oil

1 Tbsp oil

Makes 18


  1. Dice the fish into large chunks
  2. Place all ingredients except the oil into a food processor
  3. Pulse until the fish has been finely chopped but is not a smooth paste
  4. Shape fish mixture into 30g balls and slightly flatten
  5. Heat oil in a heavy-based frying pan
  6. Cook the fish cakes for approximately 2 minutes each side or until golden brown and cooked through

Serve with salad and steamed rice

This meal can be found in the Affordable Eats cook book put out by The Heart Foundation in conjunction with the New Zealand Federation of Family Budgeting Services. You can download a copy here: