Thai Fish Cakes

Having friends or family over for a get together or celebration this weekend? The‪#‎WhatTheFatFriday‬ recipe this week would be great as a starter or as a nibble for your guests – Thai Fish Cakes!

A word from Chef Craig Rodger: This is a great way to use up fish and vegetables you may be wondering what to do with. Serve with a light salad for a meal, or serve with a dipping sauce as a canapé or nibble when entertaining this weekend. The cakes can be frozen and then pulled out when you need them. A note on coconut flour – this is a very absorbent ingredient to work with, meaning it can very easily turn a recipe “crumbly” or dry so be careful when measuring out this ingredient for the recipe.

A word from the Whole Food Dietitian, Caryn: This is a great way to get fish into the diet. I’d recommend trying to eat fish (the fattier the better) at least twice a week. The omega-3 polyunsaturated fatty acid that you get from fish is a super-nutrient which can have an anti-inflammatory effect in the body and is also very bene”fish”ial for heart health. Eat as a main meal or snack.

A word from The Fat Professor, Grant: The thing with fish is that it’s just plain good for you, but it varies massively when it comes to price. Super prime salmon or snapper can cost a lot. But cheaper fish are around and it’s often a question about what you can do to ensure they taste really nice – here’s a great recipe for exactly that.

Prep time: 15 minutes

Cooking time: 15 minutes

Carb count: 12.0g

Serves: 2 – how many patties you get depends on how big or small you like them.


  • Cooked fish (tinned salmon or tuna works well too) 300g
  • Onion diced 1
  • Capsicum (red or green) diced 1
  • Ginger crushed 5g, 1 inch piece
  • Garlic crushed 1 clove
  • Coriander chopped 15g, 1 tbsp
  • Eggs whisked 2
  • Chilli seeded and diced 1 (add more or keep the seeds in if you like it spicier)
  • Coconut flour 45g, 3 tbsp
  • Olive oil 15ml, 1 tbsp

For the dipping sauce:

  • Sweet chilli sauce 5ml, 1 tsp
  • Coriander chopped 15g, 1 tbsp
  • Spring onion sliced 1
  • Gluten free soy sauce 10ml, 2 tsp
  • Lime juiced 1
  • Sesame oil 10ml, 2 tsp


Pre-heat oven @ 180°C. Mix together the fish cake ingredients and let the mixture stand for 5 minutes as the coconut flour absorbs the moisture. Form patties to your desired size. Fry the patties on both sides and finish in the oven for 3-4 minutes. To make the dipping sauce, simply combine all the ingredients. Serve the fish cakes with wedges of lime and the dipping sauce on the side. If you want to be as low carb as possible, swap out the sweet chilli sauce for a coriander and chilli aioli.

‪#‎WhatTheFatBook‬ ‪#‎FatFriday‬ ‪#‎LCHF‬ ‪#‎LowCarbHealthyFat‬ #‎ThaiFishCakes‬

Join the discussion 7 Comments

  • Alyce says:

    Made this tonight all delicious. Didn’t have all the ingredients so improvised it all worked out.

  • Heather says:

    Mine started to fall apart too so I added another egg to remaining mixture, I also added red curry paste, lovely recipe.

  • Janine says:

    That chilli sauce sounds great. Can it be frozen as I would never get through that amount in a week. Thanks

  • Faye says:

    These fell apart in the pan so just made it into a mash and browned it. I had to play around with the dressings too as it was only for two of us 🙂

  • Soap says:

    Excellent and easy recipe, love you step by step phoots. I have to try this soon. I remember eating a gujrati snack (not dhokla or pital or handvoh), which was made by stirring besan with some spices directly on gas. Very yummy, any ideas what that is called?Thanks for continuing to post such great recipes. Love them all, Meghana

  • JayneM says:

    swee chilli sauce – not shop bought I would guess given that is is basically chillies in sugar syrup? Do you have a LCHF recipe?

    • What The Fat? says:

      Hi Jayne, thanks for your question. Sweet chilli sauce is amazing but a bit (a lot) sugary so I have been playing around with this recipe for a week or two now. 1 pineapple peeled and roughly chopped, 1 cup of water, 1/2 cup of vinegar, 1 red capsicum seeded and chopped, 2 large (mild) chillis seeded – or not if you like it hot – and chopped, 1 clove of garlic and 1 tbsp sesame oil. Cook this up together for 30 minutes then cool before blitzing to a smooth sauce. Season with a bit of salt and lime juice then throw through some chopped coriander if you like. It should yield about 2 – 3 cups and 1 tbsp is approx. 1g carbs so hopefully a winner for you :). All the best, Craig

Leave a Reply