Thai fish cakes with cucumber sauce

  • serves 2
  • A little effort

These Thai fish cakes with cucumber sauce are easy to make and ready in just 30 minutes but are packed full of flavour



  • skinless white fish fillet such as cod or haddock 200g, cut into chunks
  • onion 1, finely chopped
  • lemongrass 1 stick, outer leaves removed and finely chopped
  • flat-leaf parsley chopped to make 1 tbsp
  • red bird’s eye chilli 1, finely chopped
  • fish sauce 1 tbsp
  • egg 1
  • cornflour 3-4 tbsp
  • pinch of sugar
  • flavourless oil for frying

For the sauce

  • caster sugar 50g
white wine vinegar 120ml
  • shallots 2, peeled and finely chopped
  • red bird’s eye chilli 2, finely chopped
  • cucumber ½, peeled and thinly sliced


  • Step 1

    To make the sauce dissolve the sugar in 250ml boiling water. Stir in the vinegar, shallots, chillies and 1 tsp salt. Put the cucumber slices in a bowl and pour over the liquid. Chill.

  • Step 2

    Put all the ingredients for the fishcakes, except the oil, in a food processor and pulse until it comes together. Form into small cakes. Heat a pool of oil in a frying pan. Fry the cakes on both sides until golden and cooked through. Serve with the cucumber sauce.

Nutritional Information

  • Kcals 551
  • Fat 25.7g
  • Saturates 2.3g
  • Carbs 54.5g
  • Sugars 32.4g
  • Fibre 2.8g
  • Protein 24g
  • Salt 1.9g