Thai Fish Cakes with sweet chilli sauce

Thai Fish Cakes with sweet chilli sauce

Thai Style Chicken and Prawn FishCakes with sweet chilli sauce

Prep Time ~ 30 mins Cooking Time ~ 5 mins
Approx Cost ~ £10 Difficulty ~ Easy
Freeze ~ No Serves ~ 4-6

Tips ~ Serves 4 as a main course or 6 as a starter, works well with oven chips and salad


2 skinless chicken breasts

250g / 9oz raw tiger prawns

1 egg white

1 garlic clove, crushed

1 - 3 tablespoons Thai red curry paste

50g /2oz fresh breadcrumbs

1 x 195g / 7oz can sweetcorn, drained

2 tablespoons chopped fresh coriander

4 spring onions, sliced

2 tablespoons sunflower oil

1 lime, cut into wedges for garnish

Sweet chilli sauce

4 tablespoons sweet chilli sauce

1 teaspoon soy sauce

1 teaspoon fish sauce

5cm / 2inch piece cucumber, peeled, seeded and finely chopped (optional)


  • Roughly chop the chicken breasts and place in the bowl of a food processor.
  • Add the prawns, egg white, garlic and curry paste. Process until finely chopped.
  • Tip into a bowl; add the breadcrumbs, sweetcorn, coriander and spring onions and mix well to combine.
  • Using wet hands shape the mixture into approximately 16 small patties.
  • To make the chilli sauce, mix the three sauces together, add the cucumber and set aside.
  • Heat the oil in a large frying pan. Add the patties a few at a time and cook for about 1 - 2 minutes on each side until golden brown. Drain on kitchen paper and serve with lime wedges and the chilli sauce.