Thai Fish Cakes

This tangy and refreshing dish is perfect for light suppers as the weather heats up.

Low in calories and fat it makes a great addition to your summer menu.

  • Difficulty: Easy
  • Time: 25 mins
  • Servings: 4
  • Calories: 148
  • Dairy Free
  • Gluten Free


For the fish cakes:

  • 500 g cod loin
  • 200 g raw king prawns
  • 1 small egg
  • 2 chillies
  • 4 spring onions
  • 1 stalk of lemongrass
  • 1/2 red pepper
  • 2 cloves of garlic
  • Salt and pepper to taste
  • Small handful of coriander


Step 1:

Add all the ingredients to a food processor and blend until you have a thick paste. Transfer to a bowl and refrigerate for 2 hours or overnight.

Step 2:

Once thickened measure a portion with a teaspoon and shape them to approx. 3 cm fish cakes. Place them on a baking tray sprayed with FryLight and bake for 180 degrees for about 20 minutes.

Step 3:

Serve warm with seasoned chips, yoghurt dip and/or side salad.

Fancy these?