Thai Fish Cakes

Serves: 4-6


1 lb/450g skinless, firm cod fillets
1 tsp crushed chilli peppers
1 shallot, finely chopped
2 cloves garlic, peeled and crushed
4 sprigs coriander, chopped
1 tblsp root ginger, grated
1 tsp lime rind, grated
1 tblsp fish sauce
1 large egg, beaten
½ tsp salt
Thai sweet chilli sauce


1. Whizz cod fillets in blender or food processor until finely minced.
2. Transfer into large mixing bowl and add all other ingredients.
3. Use hands to combine all ingredients together. The end result should be a firm sticky mixture.
4. Switch on deep fat fryer or heat oil carefully in suitable pan.
5. Divide mixture into 16 portions. With slightly wet hands, mould each portion into around shape measuring about 0.5″/1.25cm thick, taking care to smooth sides and top.
6. Deep fry each fish cake for 2-3 minutes.
7. Serve with Thai Sweet Chilli Dipping Sauce.
Note: Fish Sauce and Thai Sweet Chilli Dipping Sauce are available in supermarkets.

Donna Macleod, Shawbost, Lewis