Thai Fish Cakes


  • 400g

    Sealord Fresh Hoki Fillets

  • 1 tbsp

    Thai red curry paste

  • 2 tbsp

    fresh coriander, chopped

  • 2

    spring onions, finely sliced

  • 1

    free range egg

  • 1

    lime, juice and zest

  • 2 tbsp

    plain flour, for dusting

  • vegetable oil, for shallow frying


  1. Pre-heat oven to 180°C.
  2. Put all ingredients except the oil and flour, into a food processor and blend until smooth. If you don't have a food processor, chop all ingredients as fine as you can.
  3. Shape the mixture into small fishcake and lightly dust with the flour.
  4. Heat oil in a frying pan and place over a medium heat. Fry the fish cakes for 2-3 minutes on each side, or until golden brown. Transfer to a baking tray and place in oven for 5 minutes or until cooked through.
  5. Serve with wedges of lime and sweet chilli dipping sauce.