Thai Fish Cakes

Thai Fish & Brown Rice Cakes

tahi cakes land

These light fish cakes are bound with egg white and cooked brown rice, and mildly spiced with Thai flavours. They are perfect as a light lunch or serve them for dinner with a salad. I served these with a simple salad of shaved fennel, thin orange slices and a drizzle with extra virgin olive oil. Simple and delicious.

Serves 4

2 egg whites
handful of coriander, roughly chopped
1 tsp fish sauce or soy sauce
1 tsp Thai curry paste (red, green or yellow)
1-2 spring onions, roughly chopped
400g white fish, roughly chopped (I used red cod as it is a cheap mild flavoured fish)
1 cup cooked brown rice
oil for cooking

In a food processor combine the egg whites, coriander, fish sauce, curry paste and spring onions and blitz into a paste. Add the fish and cooked brown rice and pulse half a dozen times to combine. Don’t over blend the mixture or the fish will go mushy. Shape into small cakes (about the size of a small mandarin). Heat a heavy-based frying pan over a moderate heat. Cook the cakes for 4-5 minutes on each side until golden. Serve with natural yogurt for dipping.

To cook brown rice:

Wash 1 cup brown rice and place in a saucepan with 2 cups cold water and a small pinch of salt. Cover with a tight fitting lid and bring to the boil. Once boiling turn down to a simmer and cook for 15-20 minutes until the water is absorbed and the rice is tender. Take off the heat and leave to ‘steam’ with the lid on for 10 minutes. Fluff with a fork and serve.

*Recipe and images by Nicola Galloway. Mother of two preschoolers, Nicola is the author of the popular New Zealand cookbook Feeding Little Tummies – healthy recipes from babies’ first foods to family meals. Nicola is a trained chef with a diploma in nutrition, and writes the award-winning food blog Homegrown Kitchen.


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