Thai fishcakes

Total time: 30m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 84 Kcal, 8g Protein, 6g Carbohydrates, 3g Fat


  • 200 g peeled raw prawn tails (organic), cut roughly into pieces
  • 300 g fillets of firm-fleshed fish (e.g. cod, pike perch, sea bass), cut roughly into pieces
  • 1 garlic clove
  • 2 tbsp fish sauce
  • 0.5 tsp salt
  • 1 egg white
  • 0.5 dl coconut milk
  • 1 stick lemongrass sticks, finely chopped
  • 3 cm ginger, finely grated
  • 1 red chilli, finely chopped
  • 10 Thai basil leaves, finely chopped
  • 3 kaffir lime leaves, finely chopped
  • 2 tbsp oil
  • 100 g mango, lime & chilli sauce

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  • Finely puree the prawns, fish and the remaining ingredients with the coconut milk. Add the lemongrass and all the ingredients up to and including the Kaffir lime leaves to the fish mixture and briefly puree again. With wet hands, shape the mixture into 12 evenly-sized balls and lightly press flat. Heat the oil in a frying pan and fry the fishcakes all over, over a medium heat, for approx. 8 mins. Serve warm or cold together with the mango, lime & chilli sauce.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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