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Thai Fish Cakes with Avocado Salsa

Whip up these Thai Fish Cakes with Avocado Salsa for a zesty, fresh bite. A simple, impressive snack or starter that's ready in no time.
Recipe Tip Gurnard, monkfish or cod work well for this fish cake recipe. You can use lime juice instead of lemon, and mint instead of coriander, if you prefer.
Photo of Thai Fish Cakes with Avocado Salsa

Ingredients

  • 300 grams firm white-fleshed fish, roughly chopped
  • 3 stalks coriander, chopped
  • 1 small red onion, diced
  • 2 teaspoons green curry paste
  • 1 egg
  • 1 tablespoons sesame oil
  • 1 pinch salt and freshly ground black pepper
  • 1/2 cup soya oil

Avocado Salsa

  • 1 avocado, diced
  • 1/2 lemon, juice
  • 1/2 red onion, finely diced
  • 1 tablespoons chopped coriander leaves
  • 2 tablespoons sweet chilli sauce
  • 300 grams firm white-fleshed fish, roughly chopped
  • 3 stalks coriander, chopped
  • 1 small red onion, diced
  • 2 teaspoons green curry paste
  • 1 egg
  • 1 tablespoons sesame oil
  • 1 pinch salt and freshly ground black pepper
  • 1/2 cup soya oil

Avocado Salsa

  • 1 avocado, diced
  • 1/2 lemon, juice
  • 1/2 red onion, finely diced
  • 1 tablespoons chopped coriander leaves
  • 2 tablespoons sweet chilli sauce

Method

  1. Step 1 of 4
    Combine the fish, coriander, red onion and curry paste in the bowl of a food processor and pulse until they are well blended.
  2. Step 2 of 4
    Add the egg and sesame oil and process until smooth. Season to taste with salt and pepper.
  3. Step 3 of 4
    Heat the soy oil in a deep frying pan. Place tablespoon-sized balls of the fish mixture in the pan, pressing them down gently to flatten them slightly. Fry the fish cakes on both sides until they are golden and cooked through. Remove the fish cakes from the pan and drain them on paper towels.
  4. Step 4 of 4
    To make the salsa, combine the avocado, lemon juice, red onion and coriander and toss through the sweet chilli sauce.

Method

  1. Step 1 of 4
    Combine the fish, coriander, red onion and curry paste in the bowl of a food processor and pulse until they are well blended.
  2. Step 2 of 4
    Add the egg and sesame oil and process until smooth. Season to taste with salt and pepper.
  3. Step 3 of 4
    Heat the soy oil in a deep frying pan. Place tablespoon-sized balls of the fish mixture in the pan, pressing them down gently to flatten them slightly. Fry the fish cakes on both sides until they are golden and cooked through. Remove the fish cakes from the pan and drain them on paper towels.
  4. Step 4 of 4
    To make the salsa, combine the avocado, lemon juice, red onion and coriander and toss through the sweet chilli sauce.

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