Thai Fishcakes

Preparation/cooking time: ca. 30m

For 12 pieces

Nutritional Information

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


  • 200 g organic peeled raw prawns, cut roughly into pieces
  • 300 g fillets of firm-fleshed fish (e.g. cod, pikeperch, sea bass), cut roughly into pieces
  • 2 tbsp. fish sauce
  • 1 clove of garlic
  • 1 egg white
  • 0.5 tsp. salt
  • 0.5 dl coconut milk
  • 1 stick lemon grass, finely chopped
  • 1 red chilli, finely chopped
  • 3 cm ginger, finely grated
  • 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 the remaining ingredients 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 non-stick frying pan and fry the fishcakes over a medium heat until golden-brown, for approx. 8 mins. Serve warm or cold with the mango, lime and chilli sauce.

Products used in this recipe

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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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