Easy Gluten-Free Thai Fish Cakes with Cucumber Relish

Did someone say Thai Fish Cakes? I am on my way! These wonderful, delicious cakes are gluten-free and super easy to make. Don’t forget to pin it! Remember the times…

thai fish cakes on a plate with cucumber relish

Did someone say Thai Fish Cakes? I am on my way! These wonderful, delicious cakes are gluten-free and super easy to make. Don’t forget to pin it!

Remember the times when we were free to travel around the world? When we could experience different cultures and cuisines? I can’t wait for the time when it will be possible again, there are so many places I want to visit and show my kids. For the time being however let’s recreate some favourites, starting with these scrumptious little fish cakes that are so popular all around South-East Asia.

Thai fish cakes on a round plate with cucumber relish

What fish is best to make Thai Fish Cakes?

To make these fish cakes I used flathead, but you can use any white fish variety. Snapper, Barramundi, John Dorry, Cod – they will all work well in this recipe. You can also make them with salmon if you like it rather than white fish. You can even make them with the frozen fish from the supermarket to make them budget-friendly.

18 raw Thai fish cakes on a round plate

Serve them with the cucumber relish

This cucumber relish is a perfect addition to the fish cakes. The delicious sweet and sour elements balance all the flavours just perfectly. It can be done in 5 minutes and will make your meal even more authentic.

Thai fish cakes with cucumber relish

What ingredients will you need to make these gluten-free thai fish cakes:

Firm white fish fillet

Thai Red Curry Paste

Fish sauce

Cornflour (starch)

Fresh Coriander

Snow peas

Ingredients for the cucmber relish:

Large continental cucumber

Shallots (I leave them out when making the relish for my kids)

Rice vinegar

Garlic

Fresh ginger

Organic raw sugar

Why are these fish cakes good for you?

Because of the fish of course! Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium. Paired with spices, ginger, and fresh herbs this recipe is a perfect family meal that is both nourishing and delicious. And don’t forget the cucumber relish which is packed with nutrients from garlic, ginger and shallots.

Furthermore, these fish cakes aren’t deep-fried. You only need 4 to 5 tbsp of extra virgin olive oil to shallow fry them.

raw Thai fish cakes in a frying pan

How to make these gluten-free fish cakes with cucmber relish:

  1. Start by making the cucumber relish. Mix the rice vinegar, sugar and water in a small saucepan. Heat the mix gently stiring constantly until the sugar has completely dissolved. Take the saucepan from the stove and set aside to cool down.
  2. Meanwhile cut cucmbers into thin batons. Slice the shalot very thinly. Place cucumber and shalots into a mixing bowl along with the rice vinegar mixture, grated ginger and pressed garlic. Cover and set aside or refrigarate.
  3. Make the fish cakes. Place the fish, curry paste and egg in a food processor and whiz until the fish looks like a smooth paste. Transfer the paste into a bowl and add fish sauce, cornflour, coriander leaves and thinly sliced snowpeas. Mix well until everything is well combined.
  4. Make 12 fish balls, rolling them between your hands. If the mixture starts to get too sticky, wet your hands slightly with water.
  5. Heat the olive oil in a frying pan and fry the fish cakes for 4 to 5 minutes on each side, until golden and cooked through.
  6. Place a kitchen paper towel on a plate and place the cooked fish cakes on the paper towel to drain the excess fat. Keep them warm.
  7. Repeat with the remaining fish mixture. You might need to add a little more olive oil into the frying pan.
  8. Serve with cucmber relish and some basmati or jasmine rice.

Can I prepare the fish cakes and cucmber relsih in advance?

You can prepare the fish cakes in advance and keep them refrigerated for up to 3 days. Warm them up when needed. They are also delicious cold. The cucumber relish will also stay fresh in an air-tight container for up to 3 days.

Can I freeze these Thai fish cakes?

You absolutely can. Make sure the fish cakes are cooled completely. Place them in an air-tight container or in a zip bag and freeze them for up to 3 months. To reheat, place them in the oven at 180’C (360’F) for 10-15 minutes until are heated through. The time will vary depending on your oven.

Like Thai Food? Check out these easy, family-friendly recipes:

THAI CHICKEN MEATBALLS THAT ARE BETTER THAN ANY TAKEAWAY

DELICIOUS THAI NOODLE SALAD IN 20 MINUTES

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Thai fish cakes on a round plate with cucumber relish

Easy Gluten-Free Thai Fish Cakes with Cucumber Relish


  • Author: Elena Elliott
  • Total Time: 30 minutes
  • Yield: 12 fish cakes 1x
  • Diet: Gluten Free

Description

Delicious Thai Fish Cake recipe with cucumber relish. Perfect as a main dish or as a starter. 


Ingredients

Scale

For fish cakes:

400g firm white fish fillet

1 tbsp Thai Red Curry Paste

1 egg

2 tbsp fish sauce

2 tbsp organic corn flour (starch)

1 tbsp chopped fresh coriander

1/3 cup thinly sliced snow peas

Olive oil for shallow frying

For cucumber relish:

Large continental cucumber cut into thin batons

1 shallot, thinly sliced (I leave them out when making the relish for the kids)

4 tbsp rice vinegar

1 garlic clove, pressed

1 cm fresh ginger, peeled and grated

1 tsp organic raw sugar

4 tbsp water


Instructions

Start by making the cucumber relish. Mix the rice vinegar, sugar, and water in a small saucepan. Heat the mix gently stirring constantly until the sugar has completely dissolved. Take the saucepan from the stove and set it aside to cool down.

Meanwhile cut cucumbers into thin batons. Slice the shallot very thinly. Place cucumber and shallots into a mixing bowl along with the rice vinegar mixture, grated ginger, and pressed garlic. Cover and set aside or refrigerate. 

Place the fish, curry paste, and egg in a food processor and whiz until the fish looks like a smooth paste. Transfer the paste into a bowl and add fish sauce, cornflour, coriander leaves, and thinly sliced snow peas. Mix well until everything is well combined. 

Thai fish cakes, fish mixture

Make 12 fish balls, rolling them between your hands. If the mixture starts to get too sticky, wet your hands slightly with water.

raw Thai fish cakes ready to be fried

Heat the olive oil in a frying pan and fry the fish cakes for 4 to 5 minutes on each side, until golden and cooked through.

raw Thai fish cakes in a frying pan

Place a kitchen paper towel on a plate and place the cooked fish cakes on the paper towel to drain the excess fat. Keep them warm.

Repeat with the remaining fish mixture. You might need to add a little more olive oil into the frying pan. Serve with cucumber relish and some basmati or Jasmine rice. 

Enjoy!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian

Keywords: Thai Fish Cakes, Cucumber relish, Thai dinner

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