Fish cakes recipe – crispy fish cakes with a fresh dip

Fish cakes with a fresh dip

Crispy and flavourful fish cakes with red curry, lime leaves and edamame beans. Perfect for a light dinner where freshness, warming spices and a crisp fried finish come together beautifully.

Fish cakes are a lovely dish when you want to make something that feels light, flavourful and a little different from classic meatballs. The combination of minced fish mixture, red curry, lime leaves and fish sauce creates an aromatic mixture with plenty of character, while quick frying gives them a golden, crispy exterior.

This recipe works well for both everyday meals and dinner guests because it is quick to make while still feeling fresh and inviting. The sweet and sour chilli dip provides a lovely contrast to the warming spices, and served with a fresh salad, it becomes a dish that is both light and filling.

To make cooking extra easy, a handleless frying pan is ideal for frying fish cakes until golden and crispy with good heat distribution. A pair of cooking tweezers also makes it easy to turn them gently during frying and arrange them neatly for serving.

Ingredients

• 500 g minced fish mixture
• 3 tbsp. edamame beans
• 4 lime leaves
• 1 tbsp. red curry paste
• 1 tbsp. fish sauce
• 1 egg white
• 1 tbsp. oyster sauce

Dip

• 2 tbsp. white wine vinegar
• 75 g sugar
• 1 tsp. freshly chopped chilli

Method

1. Chop the edamame beans and lime leaves very finely so they are evenly distributed in the mixture.
2. Combine the minced fish mixture, edamame beans, lime leaves, red curry paste, fish sauce, egg white and oyster sauce well in a bowl until evenly mixed.
3. Stir the dip ingredients together in a small bowl until the sugar begins to dissolve, then set aside.
4. Shape the mixture into small fish cakes or patties of roughly equal size so they cook evenly.
5. Heat plenty of oil in a pan over medium to medium-high heat.
6. Fry the fish cakes for approx. 2 minutes on each side until golden on the outside and cooked through in the centre. Cook them in two batches if needed to avoid overcrowding the pan.
7. Let them drain briefly on a plate lined with kitchen paper if you would like a crispier exterior.
8. Serve immediately with the dip and a fresh salad.

Serving

Serve your fish cakes immediately after frying while they are still warm and crispy. The sweet and sour dip pairs perfectly with the spicy fish cakes and adds a fresh lift to the dish.

To make the dish look extra inviting, serve with crisp salad, fresh herbs and a little extra chilli. This adds more colour, more freshness and a more attractive appearance on the plate.

It is a dish that shows how much flavour you can get from just a few ingredients and a short cooking time. Fish cakes are therefore an obvious choice when you want to make something quick but still truly delicious.