Thai Fish Cakes

Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

  • 1 Small Fresh Red Chilli
  • 2 Tbsp. (30 ml) of Fresh Coriander
  • 3 Tbsp. (45 ml) of Hellmann's Original Mayonnaise
  • 1 Tbsp. (15 ml) of Soy Sauce
  • 225 g of Skinless White Fish, such as hake
  • 2 tsp. (10 ml) of Thai fish sauce
  • 2 tsp. (10 ml) of Chilli Sauce
  • 1 Tbsp. (15 ml) of Fresh Coriander
  • 1 Tbsp. (15 ml) of Oil
  1. Finely chop the red chilli and the fresh coriander.
  2. To make the dip, stir together 1 Tbsp. (15 ml) of Hellmann's Original Mayonnaise, 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 into a food processor and blitz until smooth.
  4. Shape the mixture into about 12 cakes.
  5. Heat up the 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 cooked through.
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