Thai Fish Cakes
Give classic Thai fish cakes a bold upgrade with Tom Yum paste. These crispy, golden patties are infused with zesty lemongrass, kaffir lime, and chili heat, making them the perfect appetizer or snack. Easy to make, full of flavour, and best served with a tangy dipping sauce.
⏱ Prep Time: 10 mins | 🍲 Cook Time: 10 mins | 👩 Servings: 3 | 🔥 Calories per serve: 209
🏷 Category: Appetizer
🌍 Cuisine: Thai
✍️ Author: Saahil
Ingredients
- 200g Prawns
- 200g Barramundi (or any other white fish fillet)
- 1 Medium onion
- 2 Sprigs of spring onion
- 1/2 Small bowl fresh coriander
- 2 Chilli padi (optional)
- 2 Cloves of garlic
- 2 tsps Fish sauce
- 2 tbsp SOS Tom yum paste
- 1 Whole egg
- Pinch of salt
- 2 tsp olive oil
Method
- Clean and devein the prawns. Mince the prawns and the fish fillet in food processor. Do keep a few chunky bits.
- In a bowl add in the prawn and fish mixture along with finely chopped onion, spring onion, coriander, chilli and garlic.
- Next add in the fish sauce, SOS tom yum paste, whole egg and a pinch of salt.
- Make small flat patties with the mixture.
- Line an airfryer basket with baking paper or lightly brush with oil.
- Preheat the airfryer to 200*C.
- Place the fish cakes in the airfryer and cook for 4 to 5 mins on each side. Brush with oil once you flip on the second side.
- Serve while hot with a sweet chilli dipping sauce or tartare sauce.
Tips
These fish cakes are moist and flavourful enough that you’ll be happy to devour them straight off the tray, no dipping sauce required
Cook this at home with our Tom yum paste