Thai Fish Cakes

Delicious fish cakes that are quick and easy to cook. You can use tilapia or steelhead trout for this recipe. The rice flour can be replaced with normal flour and a little corn starch. Serve this dish with rice and the sauce of your choice, I recommend jalapeno jam, sweet chili sauce or oyster sauce.

 

Thai Fish Cakes Recipe

Thai Fish Cakes

By Olya Sandstrom Published: April 24, 2013

  • Yield: 20
  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 60 mins

Delicious fish cakes that are quick and easy to cook. You can use tilapia or steelhead trout for this recipe. The rice flour can be …

Ingredients

Instructions

  1. Chop the fish fillet with a sharp knife into small pieces. Peel and finely chop the ginger. Mix the fish, rice flour, panko breadcrumbs, ginger, lightly beaten egg whites, cilantro, fish sauce, lime juice, garlic powder, a little salt and pepper in a bowl. Cover and leave for 30 minutes.
  2. Preheat the oil in a pan with a thick bottom. Make the fish cakes using a teaspoon and then gently add to the pan, cook 3 - 4 pieces at time for 2 minutes, until golden brown. The oil should completely cover the cakes. Place on a paper towel to drain excess oil. Serve with sauce and lime.

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