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Sweet Chilli Thai Fish Cakes

Sweet Chilli Thai Fish Cakes

Surprisingly easy to make at home – all you need is fish, rice and seasoning. Blitz, make patties and pan fry!

  • 0 - 15 Minutes
  • Easy
  • Serves 4, Makes 12 fishcakes




  • 1 pouch Tilda Sweet Chilli Rice
  • 2 tbsps. sunflower oil
  • 4 spring onions, roughly chopped
  • 165g (1 pack) of boneless and skinless cooked white fish fillets
  • ½ red chilli, roughly chopped
  • 1 clove garlic, crushed
  • 1 thumb ginger, finely grated
  • Small handful fresh coriander, finely chopped
  • Salt & black pepper to season
  • To serve – lime wedges, sweet chilli sauce

How to make Sweet Chilli Thai Fish Cakes

  1. Place half the pack of rice and all the other ingredients in a food processor and blitz to a fairly smooth consistency with some flecks of spring onion, chilli and coriander

  2. Season well

  3. Add the remaining rice and mix in well

  4. Mould the rice mix into 12 balls and then flatten them into patties

  5. Heat the oil in a frying pan and fry the fishcakes for 3-4 minutes each side over a medium heat until golden brown

  6. Serve with lime wedges and sweet chilli and garnish with a sprinkling of shredded spring onions and chilli slices.