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Preparation time: 20 minutes, plus 1 hour chilling time

Cooking time: 10 minutes

You will need:


  1. Cook the rice until tender, rinse, drain and cool. 
  2. Put into food processor with the fish, half of the chilli, lemon grass, 2 tsp lime juice, egg, garlic, coriander, and fish sauce. 
  3. Blend until finely chopped. 
  4. Turn into a bowl, cover and refrigerate for 1 hour.
  5. Meanwhile make the ginger dipping sauce by mixing together the remainder of the chilli with ginger, sugar, light soy sauce, 1 tbsp lime juice and 3 tbsp water.
  6. With wet hands divide the fish mixture into 12 small cakes.
  7. Place a heavy based frying pan over a medium heat, when hot spray 8 times with Fry Light, then add half of the fish cakes, cook 4-5 minutes each side until golden and firm. 
  8. Remove and re-spray the pan, then cook the second batch.
  9. Serve the fishcakes with the dipping sauce of your choice which can be spooned over the fishcakes.

Recipe and photo credit by- FryLight


2 responses to “Fishcakes….”

  1. momto8 says:

    never even considered this..I made crab cakes, salmon cakes, tuna cakes..but never fish cakes…interesting and we all like fish! thanks!

  2. Clairejustine says:

    @momto8 Thanks for the comment 🙂

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