What’s For Dinner? Fishcakes Thai’d or unThai’d

BY  |  Sunday, Jun 12, 2011 8:00am  |  COMMENTS (1)

Here’s how you can make one quantity of basic fishcake and then tart it up to make a spicy tongue-tinglingly good Thai fishcake for your more adventurous eaters.

Some kids have a problem with fish. The American Heart Association recommends eating fish twice a week because it contains vitamins, minerals and omega-3 fatty acids. A great way to serve it to picky eaters is in the form of a fishcake. You can check the Environmental Defense Fund’s website to check what fish are safe to eat and which are sustainable.

I like a combination of salmon with white fish. You can make a cheaper version with canned salmon or a more fancy version with fresh fish. This recipe is a good way to use up yesterday’s mashed potatoes. Also you can make in advance and freeze.

Fishcakes recipe – Basic recipe (spicy recipe follows below)…

Ingredients (serves 4)

  • 4 medium potatoes
  • 1lb fish – I use a mixture of salmon, cod, tilapia (whatever is in the freezer)
  • 1 medium onion finely chopped
  • 2 tps chopped parsley
  • ½ cup milk
  • 1 egg – lightly beaten
  • 1 cup breadcrumbs (Panko ones are my favorite as they go really crispy and do not soak up so much oil)
  • Oil for frying – high temperature oil – groundnut, sunflower or canola

Boil the potatoes in lightly salted water until they are soft. They are done when they break apart with a fork. Drain and mash until smooth.

Fry the onion on a low heat until soft. Then add the fish (before adding check for any bones and remove), cover with milk and poach gently until the fish is flaky. This should only take a few minutes. Remove the fish and parsley and discard the milk.

Mix the mashed potatoes with the fish, season with salt and pepper and mix in the egg. Using your hands make as many patties of this “basic” version as you need. Reserve some mixture for the spicy Thai version.

Roll the fishcakes in breadcrumbs.

Heat the oil in a frying pan over a medium -high heat and fry for a few minutes until golden brown, turning frequently.

Thai Fishcakes – spicy version


  • Basic fishcake mixture see above
  • 1-2 finely chopped spring onions (including the green part)
  • 1 finely chopped red or green chili, remove the seeds unless you like it super hot
  • 1 tbs Red Thai paste
  • 1 tbs chopped cilantro
  • 1 tbs grated ginger

Add the extras to the basic mixture and stir well.

Form into patties and coat with breadcrumbs. Fry. Eat and enjoy with an ice cold beer.

Soy Dipping Sauce


  • ½ cup rice wine vinegar
  • 2 tsb soy sauce
  • ½ tspn sugar
  • 1 chopped spring onions

Mix together all the ingredients. Again, like the fishcakes you can make a spicier version by adding finely chopped chillies.




  1. POSTED BY Kristin  |  June 13, 2011 @ 11:28 pm

    I don’t usually cook anything with more than four ingredients, but this looks really good. I especially love that I can “tart it up.” I’ve never seen that expression used in reference to actual food. ;)

Leave a Reply

Baristanet Comment Policy:

Baristanet has specific guidelines for commenting. To avoid having your comment deleted -- or your commenting privileges revoked -- read this before you comment. Violators will be banned from commenting.

Report a comment that violates the guidelines to comments@baristanet.com. For trouble with registration or commenting, write to comments@baristanet.com.

Commenters on Baristanet.com are responsible for all legal consequences arising from their comments, including libel, infringement of copyright or actions that threaten a third party. By submitting a comment, you agree to indemnify Baristanet LLC, its partners and employees from any legal action arising from your comments.

In order to comment on the new system, you need to register a new Baristanet account. To get your own avatar next to your comments, sign up at Gravatar.com

You must be logged in to post a comment.

Follow, Friend, Subscribe