Home / Recipes / Thai style fish cakes with yoghurt and cucumber
A quick, finger-food style dish, these tasty Thai Fish Cakes are accompanied by a refreshing Tamar Valley yoghurt dressing. Consider this dish when catering to large parties.
Time 20 minutes
180g Tamar Valley Natural Yoghurt
25g brown sugar
10ml white vinegar
150g continental cucumber
zest of half a lemon
500g red snapper fillet, skin off
15g green curry paste
100g green beans
2 fresh kaffir lime leaves, finely sliced
1 coriander root, cleaned
30g spring onion, roughly chopped
10 mL fish sauce or 15 mL lime juice
Place snapper, curry paste, green beans, kaffir lime leaves, egg, spring onion, coriander root, lime juice and fish sauce in food processor and blitz until everything just starts to come together, you want to keep some of the fish & herb chunks.
Thinly shave cucumber, roughly chop capers and dill. Combine with Tamar Valley Natural Yoghurt, sugar, vinegar and lemon zest. Check seasoning and allow to sit.
Roll mixture into 8 balls (Toss lightly in some corn flour if particularly wet) flatten slightly and fry. Cook until golden brown on all sides. Ensure patties are cooked through
(Fish cakes can be shallow or deep fried depending on preference).
Stack fish cakes on large serving plate. Serve with cucumber yoghurt dressing.