Easy Gluten-Free Thai Fish Cakes with Cucumber Relish

Thai fish cakes on a round plate with cucumber relish

5 from 2 reviews

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



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


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. 


Keywords: Thai Fish Cakes, Cucumber relish, Thai dinner