Thai Fish Cakes

Thai Fish Cakes


15 mins 


15 mins 


Spicy fish cakes, served with a creamy dip of Hellmann's mayonnaise and chilli sauce.


  • 225 g skinless white fish, such as cod or coley fillets
  • 3 dollops Hellmann's Real Mayonnaise
  • 2 teaspoons Thai fish sauce
  • 2 teaspoons chilli sauce
  • 2 tablespoons coriander
  • 1 tablespoon oil
  • 1 tablespoon soy sauce
  • 1 small fresh red chilli
  • 1 tablespoon fresh coriander

  1. Amount per Serving
Title Amount per Serving
Energy 115.35 kcal
Protein 11.03 g
Sugar 4.24 g
Fibre 0.26 g
Fat 5.48 g
Saturated fat 1.29 g


  1. Finely chop the red chilli and the fresh coriander.

  2. To make the dip, stir together 1 dollop of Hellmann's Real mayonnaise, 1 tablespoon of soy sauce, the red chilli and fresh coriander and leave to stand whilst you make the fish cakes.

  3. To make the fish cakes, put all the remaining ingredients except oil into a food processor and blend until smooth

  4. Then shape the mixture into about 12 cakes

  5. Heat a tablespoon of oil in a frying pan. Add the fish cakes and cook over a medium heat for about 15 minutes, turning occasionally, until golden brown on both sides and nicely cooked through.