Thai Fish Cakes

Thai Fish Cakes

Course: Low Carb, Mains
Servings: 4
Carbohydrates: 5.25g


Fish Cakes

  • 480 g Fish Fillets, Boned and Skinned
  • 2 tbsp Red Curry Paste
  • 2 Fresh Kaffir Lime Leaves
  • 160 g Green Onions, Chopped Coarsley
  • 1 tbsp Fish sauce
  • 3 tbsp Lemon juice
  • Peanut Oil, for Deep Frying


  • 2 tbsp Finely Chopped Fresh Coriander
  • 120 g Beans
  • 2 Fresh Small Red Thai Chillies, Chopped Finely
  • 1 cup Loosely Packed Fresh Basil Leaves
  • 1 cup Loosely Packed Fresh Mint Leaves
  • 100 g Bean Sprouts


  • Cut fish into small pieces, blend or process fish with curry paste, lime leaves, onion, fish sauce and 1 tbs juice until mixture forms a smooth paste.
  • Combine fish mixture in medium bowl with coriander, beans and chilli. Roll heaped tablespoons of the fish mixture into balls, then flatten into cake shapes.
  • Heat oil in work or large saucepan; deep-fry cakes in batches, until browned lightly and cooked through. Drain on absorbent paper.Alternative cooking method: Bake on baking paper in oven 200c, turning once for 20 minutes.
  • Place basil, mint, sprouts and remaining juice in medium bowl; toss gently to combine. Serve salad on fish cakes.


Serving: 2g | Carbohydrates: 5.25g
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