Thai Fish Patties

I love Thai food. I made this Thai Basil Fried Rice Recipe yesterday, and it was SOOO good! Today, I will share my delicious Thai fish patties recipe!

I will show you how to easily make this popular Thai street food at home! DON'T WORRY! They are incredibly easy to make.

Thai Fish Patties

Simple, delicious and flavorful Thai fish patties! These Thai fish cakes are super flavorful, have a fairly spongy but tender texture and are crispy on the outside.

The recipe is absolutely effortless and ready in just 10 minutes.

I mean, all I did was mix the ingredients in the food processor, shape the mixture into patties, and fry it in oil until golden brown. Ta-da!

The secret to the best-ever fish cake is the Thai red curry paste; it gives the fish patties a bold and spicy flavour.

I like to serve these fish patties warm with a sweet chili dip. You can also serve these fish patties alongside Zucchini Pancakes, Cabbage Patties, vegetable ribbons, fries or rice.

You'll Need

Full information on ingredients and quantities is in the recipe card at the end of the post.

White fish fillets: I use white fish fillets. However, you can also use Tilapia, salmon, flathead or sea bass. Just avoid small fish and extra lean fish.

Red curry paste: It gives the fish cakes most of their flavor. So, ensure that you use high-quality red curry paste.

Egg: I use just one large egg as a binding agent.

Vegetable oil: I use vegetable oil to fry the fish patties.

Other ingredients I use: I also use fresh cilantro, spring onions, fish sauce, lime juice and cornstarch.

Note: Use plain flour or rice flour instead of cornstarch.

How To Make Thai Fish Patties

One: In the food processor, add fish, cilantro, egg, red curry paste, fish sauce, and lime juice, and beat until the fish is minced and everything is combined.

Tip: Allow the mixture some time in the food processor to enable it to become paste consistency. You can tell that the paste is ready when it does not fall off a spoon when it is turned upside down.

Two: Transfer the mixture to a mixing bowl and stir in cornstarch and green onion until incorporated.

Three: Measure about ¼ cup of the mixture of thick patties and form them with your hands into patties.

Tip: Use wet hands to make the fish patties. This method prevents the soft sticky mixture from sticking to your hands.

Four: Heat the oil in a skillet or frying pan over medium-high heat, add the patties, and cook for 2 minutes for each side or until deep golden brown.

Tip: Avoid overcrowding the pan. Putting too many batches of fish patties causes them to steam instead of frying.

Five: Transfer to a plate lined with paper towels and serve warm.

Cooking Tips

• Use a ¼ cup measuring cup to scoop the mixture to ensure that all your patties are the same, even in size and shape.
• Another important tip for this recipe is to form the fish as you fry them because the mixture for this recipe is quite soft and it can make it difficult to pick fish cakes that are pre-formed.
• Use gentle heat to ensure the fish patties are thoroughly cooked from the inside.
• These fish cakes freeze beautifully. I put parchment pepper between them and put them in a ziplock bag in the freezer for 1-2 months.

Can I Cook Fish Cakes In The Oven?

Yes, you can. Spray a baking tray with cooking spray, arrange the patties in the tray and spray them with the cooking spray as well. Bake at 370F/190C for about 30-35 minutes until golden brown.

More Seafood Recipes

• Caribbean Seafood Stew
• Chinese Seafood Soup
• Baked Honey Glazed Salmon
• Lemon Garlic Baked Tilapia
• Cajun Fish Fry

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