Thai fish cakes with cucumber and chilli dipping sauce
Springy, spicy fish cakes with green beans, served with a sharp, sweet cucumber dip. A proper Thai snack or light dinner.
- Time40 min
- LevelMedium
- Costabout £3.27 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
For the dip, warm the vinegar, sugar and 2 tbsp water in a small pan until the sugar dissolves. Cool, then stir in the cucumber, chilli and shallot.
- 2
Blend the cod, curry paste, cornflour and fish sauce in a food processor into a thick, sticky paste. Do not over blend, a little texture is good.
- 3
Fold in the green beans and lime leaves. With wet hands, shape into 12 flat patties.
- 4
Heat the oil in a large frying pan over a medium heat. Fry the cakes for 3 minutes each side until golden and firm.
6 min - 5
Drain on kitchen paper and serve hot with the cold, sharp dipping sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.