Simple Thai Fish Cakes

Serves 4


  • 500g firm white fish fillets, skin off
  • 2 teaspoons finely grated ginger
  • 2 tablespoons chilli jam
  • ¼ cup coriander (cilantro) leaves
  • 1 eggwhite
  • vegetable oil, for shallow frying
  • lime wedges, to serve
  • cucumber and lime salad
  • 1 tablespoon lime juice
  • 2 teaspoons fish sauce
  • 1½ teaspoons caster (superfine) sugar
  • 3 Lebanese cucumbers, sliced with a vegetable peeler
  • ¼ cup mint leaves
  • ¼ cup coriander (cilantro) leaves


  1. Place the fish, ginger, chilli jam, coriander and eggwhite in the bowl of a food processor and process until smooth.
  2. With slightly wet hands shape the mixture into 12 flat cakes.
  3. Heat a non-stick frying pan over medium-high heat.
  4. Add 1cm of oil and cook the fish cakes, in batches, for 3–4 minutes each side or until cooked through.
  5. To make the cucumber and lime salad, place the lime juice, fish sauce and sugarin a bowl and mix to combine.
  6. Add the cucumber, mint and coriander and toss to coat.
  7. Serve with the fish cakes and lime wedges.