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Thai-inspired fish cakes

With Allyson Gofton

Time: 30 mins
Serves: 6
Cost per serve: $3.00

There's always plenty of fish left over at the Moore's house and Wendy never wastes a morsel, using leftovers to make these fish cakes for her family and friends.


4 medium-large potatoes, peeled
1/4 cup milk or coconut milk
400 g fresh fish, raw or cooked
4 spring onions, trimmed and finely chopped
1/4 cup finely chopped fresh parsley or coriander
2 eggs, lightly beaten
1 Tbsp Thai red curry paste
2 tsp minced ginger
2 tsp minced or finely chopped lemon grass
1 tsp lemon pepper seasoning
1 tsp salt
1/2 tsp minced chilli
2 cups dry breadcrumbs or 3-4 cups fresh breadcrumbs


Cook the potatoes in boiling salted water until tender. Drain well and mash with the milk or coconut milk. Set aside to cool.

Dice the raw fish or flake the cooked fish and add to the cooled potatoes with the spring onion, parsley or coriander, eggs, curry paste, ginger, lemon grass, lemon pepper seasoning, salt and chilli. Mix well.

Mould ice cream-scoop-sized amounts into patties and coat in the breadcrumbs. Place in a single layer on a baking paper-lined tray.

Refrigerate for 1 hour; this ensures the crumbs will stick to the patties and not the pan when cooked. Cook the fish cakes in butter or oil or a mix of both in a medium-hot frying pan until well browned on both sides and hot. Serve with sweet chilli sauce.


? Use red-skinned kumara in place of the potatoes.

? Add 1/2 cup corn kernels (canned or frozen).

(TX: 27 September 2011)