Hairy Bikers Thai Fish Cakes Recipe
Crave crispy, zesty Thai bites at home? This Hairy Bikers Thai Fish Cakes Recipe packs lemongrass punch and golden crunch. Fresh fish and bold flavors.
Ingredients
- 1 lb white fish fillets cod or haddock, skinless
- 2 tablespoons red curry paste
- 1 stalk lemongrass finely chopped
- 2 kaffir lime leaves shredded
- 1 egg
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1/2 cup green beans finely chopped
- 1/4 cup cilantro chopped
- 1/2 cup breadcrumbs panko for crunch
- Vegetable oil for frying
Instructions
Prep the Fish
- Pat fish dry. Chop into chunks. Place in food processor. Pulse until minced but not paste. Keeps good texture. Transfer to large bowl. Fresh fish key here.
Blend Flavor Paste
- Add red curry paste, lemongrass and lime leaves to processor. Blitz 10 seconds. Scrape sides. Add egg, fish sauce and lime juice. Pulse smooth. Aromatic base ready.
Mix Fish Cake Dough
- Pour paste over minced fish. Add chopped green beans and cilantro. Mix by hand gently. Fold in breadcrumbs last. Dough sticky but holds shape.
Shape the Cakes
- Wet hands. Scoop tablespoon portions. Form 12 patties about 2 inches wide. Place on plate. Chill 10 minutes. Firms up for frying perfectly.
Heat Oil for Frying
- Pour 1/2 inch oil in frying pan. Heat medium-high until shimmering. Test with crumb—sizzles fast. Fry in batches. Don't overcrowd pan.
Fry to Golden Perfection
- Add cakes carefully. Fry 2-3 minutes per side. Golden brown and crisp. Drain on paper towels. Squeeze lime over hot cakes. Serve immediately.
- Now you know how to make Hairy Bikers Thai Fish Cakes crispy!
Notes
- Chill patties before frying—prevents falling apart.
- No processor? Chop fish finely by knife.
- Salmon swap: Adds rich omega-3 twist.
- Air fryer: 400°F, 8-10 mins, spray oil.
- Mild version: Half curry paste amount.
- Gluten-free: Use GF breadcrumbs or rice flour.
- Freeze shaped patties up to 1 month.