Thai Fishcakes with Mango Salsa

My recipe makes 14 mini Thai fishcakes at 7pp for the lot!

I've propointed this recipe but it's also Simple Start and Filling & Healthy friendly.

So…you can have:

3 for 1pp

5 for 2pp


7 for 3pp

Alternatively, you could make 4 medium (two for 3pp) or 2 large fishcakes at 3pp each!


You Will Need : (Serves 2)

(If following a Simple Start or Filling and Healthy day, you can be less accurate with your measurements and portion sizes).

For the Fishcakes:

140g uncooked prawns

130g cod loin

4 spring onions

small bunch fresh coriander

1/2 a medium hot red chilli

1 clove garlic

zest of 1 lime

juice of 1/2 a lime

black pepper

small bunch fresh chives

To Fry:

1 teaspoon olive oil


For the Salsa:

1 mango

2 spring onions

small bunch fresh coriander

1/2 a medium hot red chilli

juice of 1/2 a lime


 Cut the cod into small chunks. Chop the chilli and garlic and spring onion into small pieces. Then pop all the ingredients for the fishcakes except for the chives into a food processor.

Pulse-blend until all the ingredients are finely chopped and the chilli and seasonings are evenly distributed throughout the mixture. It will resemble a fine paste.

Snip the chives with scissors and stir into the mixture with a spoon.

Heat the oil in a large frying pan. Using a tablespoon measure, dollop the mixture into the pan and press flat with a spoon. Repeat until you have used all the mixture.

I love all the colours running through this-you can almost see the flavours! My fishcakes are quite mild and aromatic because I used mild red chilli. (They tend to be the larger ones). If you like your food spicier, you could use stronger chillies.

Fry on a medium high heat for 2 minutes each side until golden brown.

If you are making larger fishcakes they will take longer-more like 5 minutes each side. Make sure they are thoroughly cooked in the centre before serving.

While the fishcakes are cooking (amazing smells will waft around your kitchen!), chop all the ingredients for the salsa and squeeze the lime juice over the top.

I use half the mango in the salsa then slice the rest onto the plate.

Arrange the fishcakes and the salsa on your serving plate.

This makes a great light meal or starter. You could serve with some garlic and soy wilted spinach or some stir-fried wholewheat noodles for a more filling meal.



If you want to serve these as little appetisers, pop onto cocktail sticks!