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Thai Fish Cakes

Quick and easy!

Recipe by The Devilled Egg | The Online Cookery School. Buy an online course HERE.


  • 1 large white fish fillet
  • 100g large prawns, raw
  • 1/2 tsp of salt 1 tsp of desiccated coconut
  • 1 tbsp of Thai spice mix
  • Zest from 1 lime
  • 1/8 tsp of dried basil
  • 1 tbsp fresh coriander, chopped
  • 1 tablespoon of fresh dill, chopped
  • Fussels extra virgin rapeseed oil for frying


Chop the fish and prawns finely and combine with the other ingredients (you can do this in a food processor, but the texture will not be as interesting).

Shape the mixture into small patties (you can roll the mixture into a long log, freeze for an hour and then slice into small discs if you prefer).

Heat a tablespoon of Fussels extra virgin rapeseed oil in a pan and fry on both sides until the mixture is cooked through (3-5 minutes a side) and golden brown.

Serve with your favourite sweet chilli sauce.

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