Thai Fish Cakes with a Herb and Peanut Salad

Thai Fish Cakes with a Herb and Peanut Salad

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Fish fanatics will find these fish cakes made with prawns and white fish hard to resist with the added flavour of sweet chilli and lime.

  • Recipe serves4-6
  • Preparation time25 minutes
  • Cooking time30 minutes


  • 30 ml olive oil
  • 30 ml Roasted peanuts, chopped
  • 125 ml Fresh coriander leaves
  • 50 g Fresh lettuce leaves
  • Sweet chilli sauce, extra to serve
  • 1 Lime wedges, to serve
  • 80 ml sunflower oil
  • 50 Gram Green beans, finely chopped
  • 3 Spring onions, finely chopped
  • 1 Egg, lightly beaten
  • 30 ml Fish sauce
  • 125 ml Fresh coriander
  • 100 g Deveined and peeled prawns
  • 400 g Firm white fish fillets, coarsely chopped
  • 1 Sachet KNORR Thai Green Curry Dry Cook-in-Sauce
  • 30 ml Sweet chilli sauce
  • 10 ml Fresh lime juice


  • Place the prawns and fish in a bowl and add the coriander, contents of the sachet of KNORR Thai Green Chicken Curry Dry Cook-in-Sauce, fish sauce, sweet chilli sauce and egg, and mix until well combined
  • Transfer the fish mixture to a large bowl.
  • Add the spring onion and beans and stir until well combined.
  • Heat the oil in a large frying pan over medium heat.
  • Divide the fish mixture into 8 equal portions and shape into patties.
  • Cook for 4 minutes each side or until golden brown.
  • Transfer to a plate lined with paper towel.
  • Repeat with the remaining fish mixture, reheating the pan between batches.
  • To make the herb & peanut salad, place the lettuce leaves, coriander, peanuts, oil and lime juice in a large bowl and gently toss together
  • Serve fish cakes with lime wedges and extra sweet chilli Sauce.