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5 ingredients: Spicy Thai-inspired Fish Cakes

These are not as chewy or rubbery as the Thai fish cakes you get from many takeaways because they are egg-free. Feel free to squeeze all the milk out of the bread roll and add egg to the mixture if you like. Otherwise, leave as is. Serve as a starter with rice, on their own, or in mini breadrolls with some slaw as a delicious Asian fish burger.
Servings: 2 (makes 8)


For the fish cakes:

  • 300 g skinless sea perch // flathead // barramundi fillets
  • 100 g laksa paste
  • 1 small round breadroll
  • 1/4 cup milk
  • 1/2 cup breadcrumbs

To serve:

  • lime wedges


To make the fish cakes:

  • Tear breadroll into a handful of pieces and soak in milk.
  • Rinse the fish under cold running water and pat dry with paper towel.
  • Cut into rough bite-sized pieces.
  • Using a food processor, in batches if necessary, blend the fish and breadroll into a smooth consistency paste.
  • Add Singaporean laksa paste and 3 tbsp of the milk left from bread-soaking. Mix all together with a wooden spoon – the mixture should be light and fluffy.

To fry:

  • Shape 1/4 cup-sized patties, cover in breadcrumbs and shallow fry in some vegetable or peanut oil for about 3 minutes on each side.
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