Zesty Thai-Style Fish Cakes
Light, aromatic, and naturally grain-free fish cakes with a punchy ginger and lime dipping sauce.
Prep
15min
Cook
10min
Total
25min
Serves
2
Per Serving
4g
Net Carbs
24g
Protein
10g
Fat
215
Calories
1g
Fibre
Nutritional information is approximate and for guidance only. Consult your GP or a registered dietitian before making significant dietary changes, especially if you have a medical condition.
🧊 Storage: Keep refrigerated and consume within 2 days of cooking. Reheat thoroughly until piping hot throughout. Do not reheat more than once.
Why You’ll Love This
Most fish cakes rely on potato or breadcrumbs for structure, but these use the natural proteins in the fish and a touch of chia seeds to stay together. They are incredibly fresh-tasting and take less than 10 minutes to cook, making them a perfect midweek lifesaver.
Ingredients
For the Fish Cakes:
- 250g white fish fillets (cod or haddock), skinless and diced
- 1 large egg
- 1 tbsp Thai red curry paste (check for no added sugar)
- 1 tsp fish sauce
- Zest of 1 lime
- 2 spring onions, finely sliced
- 1 tbsp fresh coriander, chopped
- 1 tbsp chia seeds
- 1 tbsp coconut oil for frying
For the Dipping Sauce:
- 2 tbsp rice wine vinegar
- 1 tsp ginger, grated
- 1/2 red chilli, finely diced
- A squeeze of lime juice
Method
- Place the fish, egg, curry paste, and fish sauce into a food processor. Pulse until it forms a coarse paste—don’t over-process or it will become rubbery.
- Stir in the lime zest, spring onions, coriander, and chia seeds by hand.
- Divide the mixture into 4 or 6 small patties.
- Heat the coconut oil in a non-stick frying pan over a medium heat.
- Fry the fish cakes for 3-4 minutes on each side until golden brown and cooked through.
- Mix the dipping sauce ingredients in a small bowl and serve alongside the hot fish cakes and some steamed pak choi.
Tips & Swaps
- You can use salmon instead of white fish for a richer, Omega-3-heavy version.
- Ensure your curry paste is a quality brand like Mae Ploy or Waitrose Cooks’ Ingredients to avoid hidden starches.
- As a main course. For a more substantial dinner, increase the fish to 400g and serve with a large side of steamed pak choi or a crunchy Asian-style slaw. The macros above are based on 250g fish — a lighter portion ideal as a starter or light supper.
Key Takeaways
- Net carbs: 4g per serving — suitable for keto and low-carb diets
- Cook time: 25 minutes total (15 prep + 10 cook)
- Key ingredient: White fish fillets and Thai red curry paste (provides a light, aromatic base that’s naturally grain-free).
- Best for: A fresh, spicy dinner or a quick midweek meal that’s ready in under 30 minutes.