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Thai fish cakes with cucumber relish

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Thai fish cakes with cucumber relish

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When I was last in Bangkok there was a cart right outside of the dentist I was going to that was frying up these amazing fish cakes outside for about 20 baht. I just loved them so much when I got home I tried to figure out the recipe. I tried to get her to tell me what fish she used but she would not give it up so I made some choices that seem to work. Let’s check it out!



Thai fish cakes with cucumber relish

On 19/02/2011 (Saturday) at 11:06 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/5wkaeob


  • Prep Time:
    40 min
  • Cook Time:
    5 min
  • Ready Time:
    45 min


4 servings


  • 16oz cod filet or other white fish
  • 2 tablespoons red curry powder
  • One egg
  • Handful chopped cilantro
  • One kaffir lime leaf chopped
  • Teaspoon fish sauce
  • Kosher salt
  • Handful French beans chopped into small pieces

Cucumber Relish:

  • 3 Japanese cucumbers skin off, cut in half remove seeds and slice
  • One Holland chili chopped or fine slices
  • Handful chopped cilantro
  • Handful chopped mint
  • Small shallot finely diced
  • 1/3 cup light soy sauce
  • 1.3 cup rice wine vinegar
  • One squeeze of lime juice


Combine everything except the French beans into a food processor and blitz until a smooth paste.
Put into a bowl and add the chopped beans and mix together.

Take a ping pong size ball of the fish cake mixture and flatten it like a small pancake less than half an inch thick . Once all have been formed put in fridge to set for 20 min while you make the cucumber relish.
Now vegetable oil, hot pan and fry them until they are a nice dark color on both sides.

Serve with cucumber relish on top or on the side.


Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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